We don’t have a hard-and-fast rule over here that all of our recipes have to be easy. They just have to be delicious. But, “easy” gets bonus points for sure. And this Brie and Pear Tart will have you raking in bonus points left and right.
This seasonal savory tart is creamy and crunchy, sweet and flakey. This is a 30 minutes or less weeknight dinner, simply serve with a salad. And it is certainly elegant enough for guests…you want them to feel like you really “went for it” don’t you? And if you are feeding a large crowd, go ahead and slice into slivers and serve as an appetizer with pear soup shooters. The only problem now is that you’ve raised the bar…and bonus points won’t come by quite so easily. Then again, you could just keep making this over and over again.
Recipe: Brie and Pear Tart
- 1 roll out refrigerated pie crust (or make from scratch)
- 1 wedge of Ile De France Brie, about ½ lb.
- 3-4 ripe pears
- ¼ cup brown sugar
- 1 ½ Tb. Pear Brandy (or pear schnapps)
- 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. Cover the bottom of the tart with the brie and press around evenly.
- Cut pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a whole 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. Sprinkle 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.
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8
Recipe provided by A Spicy Perspective