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.
Following Ile de France on Twitter https://twitter.com/#!/BoonieSooze/status/116960019248971776
What an absolutely gorgeous tart! It also sounds delicious. It sounds pretty easy to make so I will definitely being giving it a go since I have a crispy full of pears. However, I know I could never make mine look so lovely!
I liked Ile de France on Facebook.
I liked you on Facebook.
I love goat cheese with sundried tomatoes, garlic, olive oil and rosemary, on a toasted slice of baguette.
My favorite Thanksgiving appetizer
I love cheese! How great it would be to win this WONDERFUL gift!
The tart looks sooo yummy!! (and looks easy enough to make it) I love eating cheese straight up after it breathes.
What a lovely giveaway. What I don’t like to put goat cheese on would be a shorter answer :) My favorite though is pizza. Yum!
How gorgeous is that tart! Such simple ingredients, such a magical result!
i like ile de france on FB!
i like you on FB!
well i would eat them both just plain any day of the week, but lately brie+fig preserves on cinnamon raisin bagel thins are my thing! so amazing! or goat cheese mixed with pesto and eaten with a fat slice of tomato on some crusy wheat bread or a pita! yum!
Love the combo of pears and cheese, the tart looks stunning
The great thing about cheese is that it requires so little. Brie+crusty bread+a glass of red wine? That is my ideal “last meal” right there. Of course, baked in puff pastry and drizzled with fruit preserves is good too. And goat cheese is just awesome in everything from salads to pasta to pizzas.
I already like you on Facebook.
I already follow you on twitter.
Brie with figs, toasted hazelnuts and a drizzle of honey flashed under the broiler. Goat cheese – extra tangy with fresh herbs sprinkled over sliced garden tomatoes; more mild with any kind of fruit preserves on a nutty cracker. Your tart is gorgeous!
Oh my what a gorgeous tart! Aside from straight up, I love Brie drizzled with honey. Goat cheese is almost always in my house. I use in salads and stuffed into dates and both with figs.