I can’t decide what menu this tart belongs on. Is it a dessert? Is it a brunch item? Should it be cut into triangles and passed around with the hors d’oeuvres? Should it go next to the finger sandwiches at afternoon tea?
Maybe that’s its superpower. It’s not easy to find that perfect balance of sweet and savory, but that’s what keeps me coming back for more.
There’s a lot to love about this tart beyond its endless versatility. I love its elegance: the delicate flavors and textures. Both brie and poached pears are so classic. It makes me want to drink champagne out of a crystal coupe glass.
I also love its convenience. Thanks to frozen puff pastry, and the fact that pears pretty much poach themselves, there’s very little hands on work involved, but the final product is impressive.
EQUIPMENT: Medium Pot, Cutting Board, Knife, Paring Knife, Melon Baller or Small Round Spoon, Rolling Pin, Sheet Pan
FEATURED IN: Episode 10: Pears
Honey and Wine Poached Pear and Brie Tart
Ingredients
- 2 large Anjou Pears, halved and cored
- 1 sheet frozen Puff Pastry
- 1 Egg
- 8 oz Brie
- 3 cups Water
- 1 cup White Wine
- 1 cup Sugar
- 1/2 Lemon
- 2 tbsp Honey, plus extra for drizzling
- 1 tsp fresh Thyme leaves
Directions
- Step 1 Bring water, wine, sugar and honey to a gentle boil.
- Step 2 Peel and halve the pears, then use a melon baller or round measuring spoon to remove the core, and cut a small triangle shape around the base and stem to remove them.
- Step 3 Add the pear halves to the liquid and lower the heat to medium low, or whatever level will keep them at a steady simmer. Poach for approx. 30 minutes or until a paring knife in the thickest part of the pear meets no resistance.
- Step 4 While the pears are poaching, defrost your pastry at room temperature for 5 to 10 minutes. Roll out into a rectangle, approx. 10×14, and place on a parchment lined sheet pan.
- Step 5 Leaving a 1/2 inch border for the crust, dock the whole pastry with a fork. Brush the border with egg wash.
- Step 6 Slice the brie into the thin slices and place in an even layer on the docked part of the pastry. You may remove the rind if you wish, but you don’t have to.
- Step 7 When the pears are done, preheat the oven to 375 degrees. Slice the pears thinly and arrange on top of the cheese layer.
- Step 8 Bake for 30 minutes until the edges of the pastry are puffed-up and lightly browned. Finish with a drizzle of honey and a sprinkle of fresh thyme.
