A Spicy Perspective

Brie and Pear Tart

Simple Dazzling Pear and Brie Tart RecipeA sweet and savory Brie and Pear Tart recipe for fall. It’s simple to make, yet looks luxurious!

Pear and Brie Tart Recipe
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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?

Simple Elegant Pear and Brie Tart Recipe

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.

Making Pear and Brie Tart Recipe

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!

How to Make Pear and Brie Tart Recipe

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!

Perfect Pear and Brie Tart Recipe

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.

Best Pear and Brie Tart Recipe

Pear and Brie Tart Recipe
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5 from 3 votes
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Brie and Pear Tart

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Simple Elegant Pear and Brie Tart Recipe - Make this glorious savory-sweet treat with just a handful of ingredients! Fresh pears and soft brie make all the difference.
Servings: 8 slices


  • 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


  • 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.


Serving: 1slice, Calories: 262kcal, Carbohydrates: 27g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 267mg, Potassium: 150mg, Fiber: 2g, Sugar: 13g, Vitamin A: 185IU, Vitamin C: 2.9mg, Calcium: 68mg, Iron: 0.9mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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306 comments on “Brie and Pear Tart”

  1. Hi Sommer,
    thank you very much for this tarte. I made it today and it was delicious, but…
    I live in Germany and we basically use a lot less sugar for all sweet recipes. That’s what I did today and unfortunately the dough stayed soft. I only took a teaspoon of sugar. I looked on German sites but couldn’t find an explanation. Is the soft dough due to the lack of sugar?
    Thanks in advance for an answer. I’m looking forward to your next meal plan!

  2. Did you have to blind bake the tart shell?

    • Hi Stephanie,

      No, you should not need to blind bake with this recipe. If you are concerned about the bottom, set the tart on the lowest oven rack, so it is a little closer to the heat source.

  3. This was so great. We look forward to our pear tree harvest every year just for this recipe

  4. So yummy!

  5. Do you have a preference of the kind of pears you use? 

  6. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  7. I made this last night and it was a hit! I modified the recipe a bit- I used apples instead, i used two pie crusts and laid them on a cookie sheet (cutting edges off to fill gaps), I alternated rows of apples directionally, I used a mix of apple juice and fig balsamic (because I didnt have liquor).

  8. Pingback: Pure Social Shares » 10 Great Ways To Get More Cheese In Your Diet

  9. Hmm it seems like your site ate my first comment (it was super long) so
    I guess I’ll just sum it up what I had written and say, I’m thoroughly
    enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.
    Do you have any tips for beginner blog writers? I’d genuinely appreciate it.

  10. Pingback: Last Minute Memorial Day Recipes | A Spicy Perspective

  11. Wonderful flavors that just combine to make a heavenly desert. Enjoy! I know I sure did.

  12. I love brie and just with crackers and apple sauce is awesome but contest is open to US residents only, try adding Canada to that!

  13. Pingback: Caramel Apple and Brie Galette | Veggie and the Beast

  14. Pingback: Weekly Pinspiration: Homemade Tortillas, Brie and Pear Tart, & Chai Spiced Triple Citrus Tea | AR Farm Bureau Blog: Taste Arkansas

  15. Pingback: PinLaVie... Make your pins come true – Brie and Pear Tart!!

  16. I just made this, and it was great! I used pear, but love the apple idea posted by a previous commenter. I think this will be even better tomorrow after the flavors mingle some. I’m looking forward to trying this again sometime! Thanks so much for sharing!

  17. Pingback: 200 + pie recipes | TidyMom

  18. Pingback: Thanksgiving Pie Round Up « Comfortably Domestic

  19. What a heavenly sounding combination!!

  20. Oh my gosh, Sommer! This is SO unbelievably gorgeous!

  21. I want to make this for Easter tomorrow.. But I don’t have a tart pan… I have a 9in cake pan. Will that work? And how long do I have to reheat it for?

    • Hey Tara,

      It would be easier to lift out of a pie pan, if you have one of those. If not, you could definitely try the cake pan–Maybe line it with foil and lift the whole thing out before cutting.

      Happy Easter!

  22. Wow, so so gorgeous! This looks like the perfect dessert for a celebration. :)

  23. Looks delicious! What size tart pan did you use?

  24. Pingback: Twin Peaks Returns & More « runningbonvivant

  25. Pingback: Brie and Pear Tart — Villeroy & Boch Blog

  26. Thank you for the inspiration and directions on forming the pretty rose shape. I just made this and it was beautiful… my pics are here: http://www.two-tarts.com/2011/10/apple-brie-tart.html

  27. Pingback: Enjoying Fall Pears with Jessica from Life as MOM | Food for My Family

  28. Just gorgeous! I love how you arranged the pears!

  29. I prepared this tart last weekend and it was delicious. Thank you for the recipe!

  30. Pingback: Cheesy Baked Thingies | Mark's Daily Apple Health and Fitness Forum page

  31. Pingback: 5 Favorite Fruit Tarts, Gluten Free | Taste Station Blog

  32. Pingback: pear & brie tart | Rachel's Recipes

  33. Pingback: Fall Foods Worth Trying « Lost & Fawned

  34. You reminded me: I wonder how many people caught the joke on Modern Family when Mitchell brought Cameron a PB&J sandwich — pear, brie, and jambon. Cheers!

  35. arrived too late for the giveaway, but I always leave here feeling as if I’ve won something. what a beautiful tart, Spicy!!

  36. Warm Brie with a crusty French baguette!

  37. Simply gorgeous! I love brie and peach crostini

  38. I love to eat goats cheese with pickled beets I like my Brie baked in phyllo with a nice tart fruit compote like rhubarb in the spring or crab apple or coronation grape jelly with fresh herbs

  39. I love to eat goats cheese with pickled beets I like my Brie baked in phyllo with a nice tart fruit compote like rhubarb in the spring or crab apple or coronation grape jelly with fresh herbs

  40. I follow you via Twitter as FotoMacro.

  41. I like you via FB as Tofu Fairy.

  42. I follow them via Twitter as FotoMacro.

  43. I like them via FB as Tofu Fairy.

  44. I love goat cheese, especially feta, on my pizza and in my felafel wraps! mmmm!!!! I don’t really like Brie, but my hubby loves it with pears.

  45. I love brie and carmel apple skewers ( kebobs/speidinis)! Glass of Jacob’s Creek Merlot 1994 and I am all set and living in 7th heaven! Of course Clinquot Champagne is good with brie and apples too!

  46. Oh I was so taken by the tart I didn’t answer the question. A restaurant near us had an appetizer with warmed brie and pecan sasuce, served with apple slices & pita triangles. It was so amazing but they closed. :-(

  47. Oh my goodness, this looks so delicious!! Mmm…

  48. Completely stunning and delicious looking. I love tarts. Thanks!

  49. Oh and I already follow on facebook.

  50. I would have never thought to mix brie and apples in a pie. But I guess why not right? It could be good with a puff pastry crust for an apetizer I would imagine.

    My favorite way to have goat cheese is fresh, with a slice of fresh crispy bread, maybe a little salt and pepper, herbs or a pesto.
    It is a fun cheese to cook with too. I’ve made a great savory struddle in the past for the holidays that had goat cheese, mushrooms, spinach and more in it.

  51. Brie and pears is actually my favourite way to eat brie. Usually on crusy bread or as part of a ploughman’s lunch.

  52. hi THERE,
    I’m delighted to follow ASP on fb….regards, sonia !

  53. I follow Ile De France Cheese on Twitter. I am @purplelarkspur

  54. I follow ASP on Twitter. I am @purplelarkspur

  55. I love to sprinkle goat cheese on top of soups, stews and bean dishes.

    larkspurpurple (at) gmail.com

  56. Pingback: 5 Favorite Fruit Tarts, Gluten Free - DaringSearch-Free online writing and publishing

  57. I saw your food photo through Season with Spice and got attracted by the pic. I love goat cheese with sandwich, crackers or phyllo pastry.

  58. I shared the blog on Facebook.

  59. I Liked ASP on Facebook.

  60. I Liked Ile de France on Facebook.

  61. I adore goat cheese. I love it in an omelette but my absolute favorite way is in mashed poatoes like the Boursin Potato dish that is so popular. Only so much better.

  62. Oh wow, this looks amazing!
    Brie is my favorite cheese and I adore it simply on water crackers at room temp.

  63. Was the cheese pasteurized?

    I love love love the way you placed the apples on this tarte. I’m bookmarking your site on my netvibes account so I can follow you.

  64. I definitely love Brie, apple compoté, and spinach paninis hands down!

  65. I like brie wrapped in puff pastry with a layer of preserves and toasted almonds!

  66. And my favorite way to eat brie is oven-warmed with either currant jelly or honey and almonds.

  67. Pears and brie sound like a divine pairing! And that rose is so beautiful, I feel like I’d need a tutorial to make one that looks like yours.

  68. ….and a Ile de France FB like-er too!

  69. I’m officially a Facebook “liker” and a subscriber….loving your blog!

  70. I’ve been obsessed with goat cheese and beet salads lately!

  71. WOW does that tart look fantastic in every way! My favorite way to eat brie is baked with honey and scooped up with fresh pink lady apples, pears, and grapes.

  72. Absolutely beautiful photographs and tart. I HAVE to make this.

  73. I love brie with pears, apples, grapes and Irish soda bread! I

  74. I love goat cheese on a flatbread sandwich with apples, red onions and chicken. MMMMM… Or baked on top of a bruschetta for a few minutes and slathered on a crusty bread.

  75. Oh my, oh my…this looks heavenly! Especially to someone like me who is SURROUNDED by Brie enthusiasts. We love brie with freshly baked bread. I’m making this ASAP! Thank you for sharing another delicious recipe, my friend. I hope you are having a bountiful Sunday–good food, good company. Much love from Austin and many blessings!

  76. Oh my !!! that is one very gorgeous…….gorgeous……..ver gorgeous looking tart , wish I had a slice right now !!!

  77. I LOVE both Brie and Goat Cheese…and I love simple recipes to share them at parties!

    For Brie- I love to serve it melted in a sourdough bread bowl with pesto. Just hollow out a bread bowl, spread pesto around the inside, and put a round of Brie (shave off casing) inside. Bake with top on in the oven until Brie is melted. Remove from oven and top with an extra dollop of pesto! Yum yum yum!

    For goat cheese – I love goat cheese with figs, so I always get a log of it and pour fig preserves on top! Easy and super tasty!

    Both go great with crackers or bread! Enjoy! – Shea

  78. Pick me ! Pick me ! I am a Cheese Lover too, especially Brie, my husand makes an awesome “Brie en croute”, it is requested every time we get together with our friends !

  79. I love to warm the Brie in puff pastry and drizzle with crushed almonds and honey!

  80. Brie warmed in the oven with garlic, crusty bread and, of course, a goo glass of wine.

  81. Follow Ile De France Cheese on twitter

  82. Love Brie with fruit preserves!

  83. Sommer, what a beautiful tart!

  84. You know this speaks to me Sommer! Yum :). I WILL give this a try. The pears are arranged beautifully! Great one.

  85. Follow ASP on Twitter: carogonza

  86. Follow ASP on Facebook: carolyn gonzalez

  87. Like Ile De France on Facebook: carolyn gonzalez

  88. I love fried goat cheese. I roll it in some pankp and then fry it up. THen you can eat as it or put in a salad with some beets and walnuts and fresh greens. YUMMO

  89. One of my favorite ways to eat brie is to cut of a slab and sandwich it between two hamburger patties before grilling them. Then, when you take a bite of burger, you get the creamy brie cooked right into the burger. So good!

  90. I love to eat brie on anything!! It’s probably my favorite type of cheese :)

  91. follow ile de France Cheeses on FB also!

  92. am a new subscriber and also follow you on FB!

  93. my fave way to use goat cheese is with individual home made pizzas. My grandson has dairy probs but like many can eat and loves goat cheese.. I usually mash it with herbs and then refrigerator and then cut into pieces for the pizzas… really yummy when using baby spinach, garlic cloves, red onions, baby tomotoes, and olives.. they love it

  94. A friend linked to this amazing recipe on Facebook and it is love at first sight! I will be going shopping for everything needed tomorrow and will be making it for Sunday brunch!

    The first time I had brie was on a picnic with my French friends at the Chateau de Chambord, the smell of freshly cut summer grass in the air. Nothing can quite top that experience, but simply brie and French bread together will bring back that wonderful memory.

  95. I love love love brie just sliced with good crusty bread and apples or pears.
    That tart is beautiful! I wonder if it would be just as good fresh instead of baked?

  96. Although I could easily eat brie or goat cheese straight up with nothing added, my favorite thing is how my mom prepares brie every Thanksgiving. She takes a HUGE sourdough, and hollows out all the bread in the center. She then fills it with TONS of brie, tops it with a “secret” spice, and cooks it up in the oven until the brie is completely melted and DELICIOUS. We then use the bread that was hallowed out to scoop up the brie. My family goes nuts for it, it’s like lions going after an antelope, pure carnage!

    And that tart looks amazing, I have to make it!

  97. I’m half French, so I eat any good cheese with just a loaf of fresh bread.. delicious!

    Btw, can I still participate in the giveaway if I’m Canadian but currently living in the US?

    Either way, thanks for the giveaway, and I can’t wait to try this recipe :)

  98. I love a grilled brie panini with caramelized onions and spinach. YUM.

  99. I love brie & pear quesadillas!

  100. I love, love, LOVE making grilled apple, bacon, brie sandwiches with spicy sweet honey mustard. Fantastic combo!

    P.S. I’m making this tonight. Maybe it will trump my previous favorite brie recipe.

  101. Happy SITS day! This tart looks incredible! :)


  102. following IDF on twitter (@moderndisaster)

  103. following IDF on facebook

  104. following ASP on facebook

  105. following ASP on twitter (@moderndisaster)

  106. I would kill for some crusty bread spread with apricot preserves and a slice of brie. My absolute favorite way to eat brie – and I don’t like apricot flavored ANYTHING on its own. But really, I love it plain, in sandwiches, baked with nuts, I’ll take it any way!

  107. brie on some nice french bread. that’s all i need.

  108. all i need with brie is fresh french bread and a ripe, juicy pear,,,,heaven

  109. Following ASP on Twitter

  110. Following ASP on Facebook

  111. Following Ile De France Cheese on Twitter.

  112. Following Ile De France Cheese on Facebook

  113. This recipe will be tried this weekend! Thanks.

    My favorite recipe for Brie is a Puff Pastry with Apricot preserves and Brie. Yum!!

    Thanks for the giveaway!

  114. This looks so good. You mention to use pie crust – which is it, short crust pastry or puff pastry? (Those are the only ones in our supermarkets… (South Africa), and I’m tooo lazy to be making my own crust.

  115. Love, love, love this!! And I love brie…but honestly due try to limit myself as I could eat tons of it! Mostly I just love it melted with sourdough bread to dip in! Yep, in front of a roaring fire, brie and bread!! I’m definitely making this tart and I hope I can make it as pretty as you did!!!

  116. Yum!! I’ve never baked Brie, but have said next time I get my hands on it, it’s going to be baked in phylo dough. This would be a perfect time to win!!

  117. I absolutely have to try this! I love goats cheese on top of lasagne as a replacement for mozzarella! I also just love eating them with crackers, and that’s the best way to truly appreciate their flavour!

  118. I followed Ile De France Cheese on Facebook.

  119. I posted about this giveaway on my Facebook page.

  120. I liked A Spicy Perspective on Facebook.

  121. I LOVE goat cheese! Well actually I just love cheese…all cheese. My favorite way to use goat cheese is crumbled on top of an heirloom tomato tart drizzled with scallion pesto. It’s sooo amazingly delicious!

  122. Call me traditional, but my favorite way to enjoy that all too delectable Brie is by tearing pieces of fresh baguette to use as little soldiers. Heck, I happily eat it plain!

  123. Following Ile de France cheese.

  124. I’ve only had brie once, but it was amazing! I didn’t get much beyond just eating it plain. But I did like it on crackers with a dollop of cherry jelly.

  125. I recently discovered a new pairing for goat cheese: pretzels. I kid you not. So. Good.

  126. I “Liked” Il de France on Facebook…

    …thanks again!

  127. I follow Il de France on Twitter

  128. I follow you on twitter (AnnHolly)

  129. What a GREAT giveaway and I can imagine how thrilled you were to get that package! Thanks for the opportunity!

    I follow you on facebook (Cooking Healthy For Me)

  130. I follow you on Twitter! @omnivore100proj

  131. Following Ile de France on Twitter! @omnivore100proj

  132. I follow ASP on Twitter @HeartnSoulmom

  133. I follow ASP on Facebook (Cheryl HeartnSoulmom)

  134. I love to make turkey, brie, and cranberry sandwiches!

  135. ollow Ile De France Cheese on Twitter @HeartnSoulmom

  136. Oh! And my favorite way to eat goat cheese? Stuffed in chicken with lots of spicy peppers

  137. Oh my God this looks amazing! All that cheese and apples – just wow!

  138. I follow Ile De France Cheese on Facebook. (Cheryl HeartnSoulmom)

  139. My favorite way to eat goat cheese is in a nice greek salad.

  140. I can’t wait to make this. My favorite way to eat Brie is to wrap it in phyllo dough and bake until the cheese is melted and then cover with homemade raspberry jam and serve…it is amazing. The first time I had brie and pears together was in a tapas restaurant in Seattle, have been in love with the combination ever since.

  141. delicious combination tart looks beautiful

  142. My favorite appetizer is: Cut a baguette into slices about 3mm thick and arrange on a baking sheet. Spread goat cheese on top. Sprinkle with Herbs de Provence. Drizzle with olive oil. Bake at 350 degrees F until the edges start turning golden brown. Serve on a beautiful platter. They are delicious appetizers and go great with salads. Bon Appetit!

  143. Last, but not least, I follow ASP on Twitter (as whatsupcupcake).

  144. And I now follow Ile de France on Twitter.

  145. And I like Ile de France Cheese on Facebook. :)

  146. I now like ASP on Facebook!

  147. Yum, that looks amazing! Adding this to my ‘make’ pile. My favorite way to eat brie and goat cheese is on a cracker with some honey drizzled over it.

  148. That tart looks amazing! It’s on my must-make fall list. So, goat cheese and brie. I would eat goat cheese on ANYTHING – I adore it. Tonight I made homemade pasta sauce with red wine, balsamic vinegar, tomatoes from my parents garden and topped it all with goat cheese. Delish.

  149. This looks absolutely delicious!

    I love eating brie with apple slices. As for goat cheese, I like to coat round slices in bread crumbs, fry the rounds, and eat them on top of a fresh green salad. Got the idea in a restaurant in France!

  150. I would love this brie — and mostily I’ve eaten brie on crackers.

  151. Baked brie with apricot and walnuts is one of my favorites :)

  152. I love eating brie with figs, wrapped in a basil leaf =)

  153. That is one beautiful dessert.you do such a great job. I would love to try this cheese.

  154. That is gorgeous! And I’ll eat cheese just about anyway, but I especially like goat cheese on a nice thin crust pizza…

  155. Brie en croute with raspberry sauce!!! Goat cheese in cornbread (really… it’s good. Adds a tang)

  156. I love Brie any way. BUT my favorite is baked with pears or apple with ham. Melt it and put it on toast with djon mustard. Or with fig jam with carmelized onion. Or just with fried sage.

  157. That tart is just beautiful! It might become my new favoite way to eat brie! I have a wedge of Ile de France brie in my fridge now… I usually do. I love it in a panini with pear slices, in scrambled eggs with fresh herbs, and even in meatloaf (seriously, really good, try it!). Yum!

  158. Wow, that is gorgeous! Cutting those pears so precisely must have taken forever, but I bet it was worth it!

  159. Huge huge huge cheese lover, i eat it every day – but i am a cheese snob :) I have to go to the cheese store and get the real stuff. If you ever want to treat yourself – i usually send this out to people for their birthday’s – order yourself cheese from http://www.fromage.com. they will ship you amazing stuff within 3 days from France – you will not be dissapointed. Trust me! Love the recipe. I eat my cheese straight on a cracker :)

  160. That looks delicious! I usually *tell* people my favorite way to eat brie is to eat it in a brie-and-apple tart (if I’m not just eating it straight from the chunk), but what usually *happens* is that I decide I don’t have the patience to wait that long, so I heat the brie up while I slice an apple and then smear the apple slices with it (or dip them in it) and eat the combination that way.

  161. Looks beautiful! I love having brie just on crackers with a glass of sparkling wine.

  162. stunning tart!! sommer!! tweeted!!

  163. OK – Obsessed with this beautiful tart, cheese and your blog.
    Favorite way to have goat cheese is actually smeared on a cracker with a dollop of hot pepper jelly or/ horseradish and beets. simple and amazing!!!

  164. This tart looks stunning! And delicious! My favorite way is grilled brie sandwiches. Yum

  165. This is the most beautiful tart,I ever saw..:)wauuu…

  166. I follow ASP on Facebook and Twitter.

  167. I follow Ile De France Cheese on Facebook.

  168. I love making cheese balls, fondues, and cheesy herd crackers.

  169. I love fried goat cheese on top of a salad with apple slices and walnuts! yum

  170. Oh my word!! This is amazing!!! I am sooooo impressed. It lovely!

  171. This is a work of art. It reminds me of the tarts I used to make while cooking in France. Ah the memories…

  172. The give away Is awesome! Another way I like brie is with my husband , snowy mountain side, after skiing…simply cut and spread on Bible Bread and a little vino on the side.

  173. Love the pear tart! Gorgeous…will definitely try this one. Having a lot of company in Nov!

  174. This looks amazing! I MUST try this because I’m pretty sure this will be my new fave way to eat brie :)

  175. I simply love the brie wrapped in puffed pastry recipe you taught me. Have served it many times, always a hit! It has raspberry jam inside, then topped w almonds and brown sugAr.

  176. What a gorgeous tart, and how fortunate you are to have received such a fabulous package of cheese. I happen to have a wedge of their Brie in my cheese drawer right now having recently tried it with apples, a leafy herb blend and a bit of honey mustard in a quesadilla. I enjoyed it and so did my husband and son who were watching a football game. You don’t have to twist my arm about eating Brie — ever.

  177. I love goat cheese with beets in a salad!

  178. And followed Ile de France too :) Thanks for the giveaway!

  179. Gorgeous, gorgeous tart! This is my new favorite way to eat brie, of course (plus a bottle of wine)

  180. And followed you on twitter!

  181. I just tweeted you!

  182. I would love to win this for my boyfriend, who fell in love (all over again) with brie this weekend when we visited Founding Farmers in Washington, DC. The serve a ciabatta crostini topped with sweet onion jam, green apple slices, and brie. He was in heaven :)

  183. I shared Simple Elegant Brie and Pear Tart and AMAZING @IDFCheese Giveaway on @SpicyPerspectiv ~ Don’t miss it! http://aspicyperspective.com/?p=7311
    on Facebook.
    I’m Susan Williams.

  184. Oh this just looks so so beautiful! What a recipe :)

  185. I tweeted: Simple Elegant Brie and Pear Tart and AMAZING @IDFCheese Giveaway on @SpicyPerspectiv ~ Don’t miss it! http://aspicyperspective.com/?p=7311

  186. 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!

  187. I liked Ile de France on Facebook.

  188. I love goat cheese with sundried tomatoes, garlic, olive oil and rosemary, on a toasted slice of baguette.

    My favorite Thanksgiving appetizer

  189. I love cheese! How great it would be to win this WONDERFUL gift!

  190. The tart looks sooo yummy!! (and looks easy enough to make it) I love eating cheese straight up after it breathes.

  191. 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!

  192. How gorgeous is that tart! Such simple ingredients, such a magical result!

  193. i like ile de france on FB!

  194. i like you on FB!

  195. 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!

  196. Love the combo of pears and cheese, the tart looks stunning

  197. 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.

  198. I already like you on Facebook.

  199. I already follow you on twitter.

  200. 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!

  201. 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.

  202. I LOVE to fry up goat cheese and pair it with shrimp over a salad. YUM!

  203. 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.”

  204. That tart is a thing of utter beauty. I like Brie baked with pepper jelly on top!

  205. I like it covered in fig compote and wrapped in buttered phyllo dough and baked!

  206. I am an email subscriber.

  207. First on my list to bake with Brie would be this tart…Love it!

  208. I am following on Facebook

  209. Follow ASP on Facebook
    jessie c

  210. Follow Ile De France Cheese on Facebook
    jessie C

  211. I like brie with nuts and crackers.

  212. My goodness, that is beautiful!! I’m a big baked brie fan. :-)

  213. I love brie baked with puff pastry and pecans, served with green apples. YUM making me hungry!!

  214. This would be perfect as a main course with a salad! Love anything with Brie!

  215. 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

  216. 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.

  217. I love brie with honey and walnuts!

  218. A wedge of brie, fig preserves, and a quick stint under the broiler! Yummm-o!

  219. I cannot get OVER how pretty this is. Consider it PINNED! Wow!

  220. Oh Sommer…that is so gorgeous!! I LOVE Brie with some fresh fruit and baguette. I could eat that for breakfast, lunch, and dinner!

  221. Aaahhh, brie and pears are one of my most favorite pairings. Beautiful!

  222. 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. :)

  223. Mmmmm… Goat cheese is my favorite. I’d eat it on just about anything.

  224. Love the stunning arrangement of pears on top, especially the flower in the center, a total show stopper!

  225. 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!

  226. Posted the giveaway on Twitter…now off to get me some pears :)

  227. Posted the giveaway on FB

  228. Wonderful tart! I am sure that with brie it is a delicacy. Thanks for sharing.

  229. I’m already following ASP on Twitter

  230. I’m already following ASP on FB

  231. I’m following Ile de France on Twitter!

  232. I’m following Ile de France on FB!

  233. 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!

  234. So sophisticated, cheese a shot of booze. Really delicious. GREG

  235. Gorgeous tart!!! Love the use of the brandy – will definitely have to try that out! I love Ille de France cheese as well!!

  236. That looks both gorgeous and delicious! Funny you should mention brie. I threw together a quick appetizer last night (when it became clear that dinner would be late) of a small round of brie warmed in the micro and topped with fig spread. We often serve goat cheese drizzled with honey on crackers.

  237. The tart looks great.

  238. WOW SOMMER! That tart = HEAVEN! I’m not a caps person, but this deserves ALL CAPS. :) Delish! I love brie baked with dried fruits and served with crackers. That says “football food” to me. Not my husband, but we’re not talking about him right now. :) Anyway, great recipe and love the giveaway. I follow you and Ile on both FB and Twitter already. I’m going to go scroll back to the top and swoon some more.


  239. Pear and brie cheese, great combination. This Tart looks so elegant and should taste as well.

  240. This looks beautiful and delicious!! My favorite way to enjoy brie is by making brie en croute with apricot jam and serving it with warm bread or crackers!

  241. Now following on Twitter:-)

  242. I love goat cheese in any form but my favorite is warm on top of salad!

  243. I follow Ill de France on Facebook.

  244. My only complaint – I would never serve that. It is entirely too pretty to eat!!!!

  245. Sounds delicious. I like brie melted with balsamic pears and caramelized onions.

  246. Oh, simply gorgeous! I almost shed a tear at its beauty.

  247. I like you on FB.

  248. I follow you on Twitter @GoddessFoodie.

  249. I follow IDF on Twitter @GoddessFoodie.

  250. Oh, Sommer. I feel as though you made this just for me (you did,right?) Brie is my all-time favorite cheese and Ile de France is my favorite cheese companies (if you haven’t tried their Saint Andre cheese, run to the store to buy some). Wonderful recipe!

  251. That is one beautiful tart. I love goat cheese in omelets or quiches. I pretty much like it on everything. I haven’t eaten a lot of brie but it is delicious too on sandwiches.

  252. I’m such a doofus! I forgot to say my favorite way to eat brie and goat cheese. I love making a panini with ham and brie and apple slices and grainy mustard, that’s probably my favorite way to eat brie. As for goat cheese, it’s not like there are any bad ways to enjoy it, but I really love it sprinkled on top of fried green tomatoes with a roasted red pepper sauce drizzled over the whole thing.

  253. I just followed you on Facebook and Twitter.

  254. I already follow IDF on both Facebook and twitter.

  255. I liked Ile De France Cheese on FB

  256. I liked ASP on FB

  257. I love goat cheese and brie so much its silly. I have been known to eat a spoonful, just out of the pack. My favorite way to eat chevre is probably with apricots. They just taste awesome together. Brie, well, I like it best just plain.

  258. I love the goat cheese paired with chopped cranberries and nuts for holiday parties. Have got to try that gorgeous pear tart…..think I’ll need patience!!!

  259. And following Ile De France Cheese on FB & Twitter… Yes, I love cheese, too!

  260. How was I not following you on FB? I am now!

  261. I already follow you on Twitter!

  262. I agree about cheese – it certainly makes life so much more delicious! Gorgeous presentation. I love how you arranged the pears to look like a flower in the center.

  263. What a gorgeous tart!

  264. This tart is so pretty I love the flower in the middle. :) I love brie. The sweet/savory combination with the pear sounds amazing.

  265. Following Ile De France Cheese on twitter! And you too!

  266. Wow, my goodness..what a wonderful combination, brie and pear! Love how it looks, sound of recipe and I can only imagine the wonderful taste!
    Follow Ile De France Cheese on Facebook

  267. Love goat cheese & brie! One favorite recipe for goat cheese: Goat Cheese and Sage Mashed Potatoes…now I’m hungry! Printed out the Brie and Pear Tart recipe to make this weekend! Thanks!

  268. Beautiful pictures! Your tart looks absolutely scrumptious. I love brie and fruit. Just liked you on Facebook!

  269. Does that ever look delicious!

  270. Such a stunning tart! Love the pear rosette in the center~

  271. I love to make brie and fresh fig sandwiches for lunch when figs are in season.

  272. Of course, I follow you on Facebook and Twitter already. How could I not????

  273. I’m French. Of course I love cheese. And, I adore Brie. Your tart is absolutely amazing. I don’t know that I could possibly ever have the patience to lay down the pear slices so perfectly. With the flavor of the Brie underneath, I’m sure it tasted more heavenly than it looked (if that’s even possible).

    You ask how I would enjoy the Brie; the way I always do. Dudette and I sit together with a loaf of French bread, a bowl of grapes and a wedge of Brie. We talk while we eat. I’m so, so happy that Brie is one of the cheeses that she really enjoys (she won’t go anywhere near Blue, but that may change someday).

  274. This look beautiful! How is it if you reheat it?

  275. This is a gorgeous post and giveaway. You have me rethinking my entire week’s grocery budget to afford all of that lovely cheese for a single tart.

    We eat plenty of goat cheese in my household, mainly as a delicate addition to salads, sandwiches and chicken entrees. Anywhere I can crumble and stuff :)

    Dana @ http://www.hotpinkapron.com

  276. I share your passion for cheese. This European style dessert is perfect! I could easily skip dessert and opt for the cheese course anytime. You’ve inspired me to make something with brie tonight for my parents anniversary. They love brie, and my Aunt sent me some pecans from Georgia. I think I’ll make a phyllo wrapped brie topped with pecans and cranberry jam!

  277. i tweeted this giveaway and gorgeous tart!!

  278. i like ASP on facebook,

  279. i follow ASP on twitter

  280. i love brie melted. on anything. grilled cheese, wrapped in flaky pastry, you name it. i’ve never tried goat cheese but i’m betting it’d be good on salads, maybe pizza??

  281. Very nice work with the pears!

  282. Sommer, what a beautiful looking tart. I am sure it tasted even better. I love brie. It would make a great appetizer in smaller pie shells.
    I think all of their cheeses are really good. Maybe I’ll be the lucky winner.

  283. That looks amazing! I love cheese of all kinds, but I haven’t experimented a lot with the fancy cheeses. I’d love to try this though! Thanks for the giveaway!

  284. Yummmmmmmm. I just discovered you through SITS, and I’ve clicked all over your site, subscribing and connecting and getting hungry. I have some goat cheese in the fridge right now that I am going to pull out this evening to eat with sun dried tomatoes packed in olive oil and herbs, all over chunks of fresh bread.

  285. what a perfect tart! I’ve never baked with Brie, it sounds delicious in a tart!
    Great giveaway too!

  286. omg that is so gorgeous! Awesome giveaway