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 love brie with honey and walnuts!
A wedge of brie, fig preserves, and a quick stint under the broiler! Yummm-o!
I cannot get OVER how pretty this is. Consider it PINNED! Wow!
Oh Sommer…that is so gorgeous!! I LOVE Brie with some fresh fruit and baguette. I could eat that for breakfast, lunch, and dinner!
Aaahhh, brie and pears are one of my most favorite pairings. Beautiful!
I’ve long been a fan of their cheeses and baked brie en croute is a favorite of mine during the holidays. That being said…this tart is gorgeous. And I admit now. I am stealing your design idea. I will try to remember to give you props during the holiday party season but if for some reason I fail…know that my heart is in the right place. :)
Mmmmm… Goat cheese is my favorite. I’d eat it on just about anything.
Love the stunning arrangement of pears on top, especially the flower in the center, a total show stopper!
Not only is this tart gorgeous, but it sounds so tasty. I would never have thought to put brie in a tart, but it totally makes sense!
Posted the giveaway on Twitter…now off to get me some pears :)
Posted the giveaway on FB
Wonderful tart! I am sure that with brie it is a delicacy. Thanks for sharing.
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I like to spread goat cheese on sliced tomatoes with salt, pepper, and sometimes some herbs. Simple and delicious. As for the brie, there is nothing yummier than brie baked in a flaky pastry crust with some sort of jelly (jalapeno is good, but so are fruitier jellies). Yum!
So sophisticated, cheese a shot of booze. Really delicious. GREG