Brie and Pear Tart
A sweet and savory Brie and Pear Tart recipe for fall. It’s simple to make, yet looks luxurious!
If you’ve been reading ASP very long, you know, there are very few things I enjoy as much as cheese. In fact I believe cheese to be an ingredient that makes every other ingredient better.
Don’t believe me?
Cheese and Chocolate: Ricotta Chocolate Chip Muffins
Cheese and Seafood: Southern Shrimp and Cheesy Grits
Cheese and Pumpkin: Creamy Chocolate Pumpkin Bar
Cheese and Pickles: Ploughman’s Lunch
Cheese and Beets: Roasted Beet and Radicchio Salad
See? And you doubted.
Personally, I adore pairing fruit and cheese.
This simple, yet elegant, Brie and Pear Tart recipe holds the perfect balance of sweet and savory. It is not exactly a dessert, or an appetizer… It’s both!
Simply fit a pie crust down into a tart pan. Spread soft brie over the bottom. Arrange thin ripe pear slices in the shape of a flower, over the brie.
Then brush on a brandy glaze and bake!
Serve this Brie and Pear Tart as a luxurious first-course, as a main course with a salad, or as a european-style dessert (meaning not super sweet.)
Anyway you serve this tart, it’s sure to be a show stopper.
Brie and Pear Tart
Ingredients
- 1 roll-out refrigerated pie crust, or homemade
- 8 ounces ripe brie cheese (1 wedge)
- 3-4 ripe pears
- 1/4 cup brown sugar, packed
- 1 1/2 tablespoons Pear Brandy or pear schnapps
- Salt
Instructions
- Preheat the oven to 400 degrees F. Roll out the piecrust and carefully fit it down into the tart pan—making sure not to stretch the dough. Fold the excess dough inward and press into the ridges of the pan.
- Slice the brie into thin strips, leaving the rind intact. Cover the bottom of the tart with the brie and press around evenly.
- Cut the pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a hole in the middle. Then stand the slices up and press into the exposed brie, creating the shape of a rose. Continue to bend and overlap the pears all the way to the center. It will take very thin slices to curl in the middle.
- Mix the brown sugar and pear brandy in a small bowl. Drizzle over the top of the pears; then sprinkle with salt.
- Bake for 30-40 minutes, until the brie is bubbling up and the crust in golden. Sit for 10 minutes before extracting it from the tart pan and cutting.
I would have never thought to mix brie and apples in a pie. But I guess why not right? It could be good with a puff pastry crust for an apetizer I would imagine.
My favorite way to have goat cheese is fresh, with a slice of fresh crispy bread, maybe a little salt and pepper, herbs or a pesto.
It is a fun cheese to cook with too. I’ve made a great savory struddle in the past for the holidays that had goat cheese, mushrooms, spinach and more in it.
Brie and pears is actually my favourite way to eat brie. Usually on crusy bread or as part of a ploughman’s lunch.
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I follow Ile De France Cheese on Twitter. I am @purplelarkspur
I follow ASP on Twitter. I am @purplelarkspur
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I love to sprinkle goat cheese on top of soups, stews and bean dishes.
larkspurpurple (at) gmail.com
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I saw your food photo through Season with Spice and got attracted by the pic. I love goat cheese with sandwich, crackers or phyllo pastry.
I shared the blog on Facebook.
I Liked ASP on Facebook.
I Liked Ile de France on Facebook.
I adore goat cheese. I love it in an omelette but my absolute favorite way is in mashed poatoes like the Boursin Potato dish that is so popular. Only so much better.
Oh wow, this looks amazing!
Brie is my favorite cheese and I adore it simply on water crackers at room temp.
Thanks!
Was the cheese pasteurized?
I love love love the way you placed the apples on this tarte. I’m bookmarking your site on my netvibes account so I can follow you.
I definitely love Brie, apple compoté, and spinach paninis hands down!
I like brie wrapped in puff pastry with a layer of preserves and toasted almonds!
in quesadillas!