![]() 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.)Īnyway you serve this tart, it’s sure to be a show stopper. Arrange thin ripe pear slices in the shape of a flower, over the brie. Simply fit a pie crust down into a tart pan. It is not exactly a dessert, or an appetizer… It’s both! This simple, yet elegant, Brie and Pear Tart recipe holds the perfect balance of sweet and savory. 1x 2x 3x cup sugar 3 tablespoons unsalted butter 2 teaspoons fresh lemon juice 4 Anjou, Bosc or Bartlett pears (just-ripe but. In a food processor, pulse almonds and sugar until finely ground. Refrigerate while you prepare almond cream (frangipane). Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Doesn’t have to be exact, in the middle would be great. Slice pears in half lengthwise, core and slice in 1/8 1/4 inch slices widthwise. Stir and stir until the cinnamon finally incorporates into the syrup. Personally, I adore pairing fruit and cheese. On a lightly floured surface, roll dough to a 12-inch round. Prepare your glaze by combining all three ingredients in a small bowl. I layer the pears so that the sliced, bulbed part of the pears are on the outside of the tart, with the thinner necks of the pears overlapping in the middle. In fact I believe cheese to be an ingredient that makes every other ingredient better.Ĭheese and Chocolate: Ricotta Chocolate Chip MuffinsĬheese and Seafood: Southern Shrimp and Cheesy GritsĬheese and Pumpkin: Creamy Chocolate Pumpkin BarĬheese and Beets: Roasted Beet and Radicchio Salad If you’ve been reading ASP very long, you know, there are very few things I enjoy as much as cheese. It’s simple to make, yet looks luxurious! A sweet and savory Brie and Pear Tart recipe for fall.
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