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Mother’s Day Brunch Pear Tart with Gluten Free Option

May 12, 2012
Finished Pear Tart

While going through the market I came across a bag of beautiful pears. Lately I’ve seen all these fancy tarts on TV and in magazines with perfect little slices of pear or apple arranged neatly across the tops and thought, “hey, I can do that!” So I did. My mom and grandmother came up for a visit and I was hosting brunch, what a great time to trot this out, right?

I have a fascination with fruit and cheese, and you should too. People have been pairing them for ages but this is something recent for me. So far I’ve achieved delicious results. This tart is not overly sweet but really hits the spot. You get all the flavors working together but still identifiable. I chose brie for this, added a few nuts and dried cranberries for a surprise tart (no pun intended). Really I guess this comes down to construction, and cheating by using a mandoline.

 Ingredients

  • 3-4 Pears, the variety that looks the best at the market will do
  • 1 wedge or round of Brie
  • ¼ cup dried cranberries
  • ¼ chopped toasted almonds
  • 1 premade pie crust – Omit for GF
  • Optional: 1 Tbs honey with a dash of cinnamon

Hardware

  • 9in tart pan with removable bottom
  • GF: 4 small oven safe dishes
  • Mandoline
  • Basting brush

Press your crust into the tart pan. You don’t need to pre-bake (woohoo)!

Brie in Crust

Brie in Crust

Remove the rind from your brie. Cut the cheese into small chunks. If you haven’t worked with a semi-soft cheese before you’ll see what I mean by chunks – even the sharpest knife applies enough pressure that the pieces don’t stay square! Spread chunks evenly across your crust. Sprinkle with almonds and cranberries, aiming for even distribution.

Layer Pears on Filling

Layer Pears on Filling

Slice your pears a quarter inch thick. Spread in a circular pattern, like so.

GLUTEN FREE: Follow the instructions above, omitting crust and dividing ingredients between 4 dishes. Bake 15 minutes rather than 20.

Bake at 400 degrees for 20 minutes. The surface will be lightly brown.

Ready for Oven

Ready for Oven

Microwave honey and cinnamon for 5-10 seconds, use a basting brush to spread the glaze over the tart.

Now devour!

I think I’m going to try this with apples, aged cheddar, and walnuts. Sounds promising! What do you suggest?

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