Pear-Brie Tart is a not-so-sweet dessert – a bit like combining the cheese and fruit courses in a flaky pastry shell. My husband is not convinced, but I quite like it, especially followed by a little nip of Amaretto or brandy.
This is my go-to pie crust. For a full pie, I double it, but this is about right for an 8″ tart dish.
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup butter, chilled and cut into small pieces
1/4 cup ice water
1 1/2 tsp. vinegar
Cut the butter into the dry ingredients. Add water and vinegar and bring pastry together. Do not overwork. Roll out and fit into an 8″ dish.
150 g Brie, thinly sliced
3 pears, thinly sliced (I use the mandolin)
1/4 cup honey
2 Tbsp. Amaretto
Line the crust with the Brie and top with pears. Warm and honey and stir in 2 Tbsp. Amaretto. Pour over the pears.
Bake at 400 degrees F for 50 minutes, until crust is flaky and filling is bubbly.