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 to fry up goat cheese and pair it with shrimp over a salad. YUM!
I love this sandwich: Crusty bread (toasted), goat cheese, roasted beets, sea salt, and arugula.
I also like to toss goat cheese with hot pasta for an instant creamy “sauce.”
That tart is a thing of utter beauty. I like Brie baked with pepper jelly on top!
I like it covered in fig compote and wrapped in buttered phyllo dough and baked!
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First on my list to bake with Brie would be this tart…Love it!
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jessie C
I like brie with nuts and crackers.
My goodness, that is beautiful!! I’m a big baked brie fan. :-)
I love brie baked with puff pastry and pecans, served with green apples. YUM making me hungry!!
This would be perfect as a main course with a salad! Love anything with Brie!
I stumbled over here from tastespotting – this looks delicious! And I might as well enter the giveaway contest while I’m at it…I like brie with crusty baguette
Tweeted the contest too.
Already follow you on Twitter.
What an amazing presentation, the tart is just gorgeous. I’ve always enjoyed the pairing of brie and pears together but never in a tart like this. I like to make panini’s with slices of pear and brie.