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Brie and caramelised pear tart
Brie and caramelised pear tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
"Elegant yet easy brie and pear tart that's both budget-friendly and delicious."
Ingredients:
  • 120g butter, chilled, cubed
  • 225g (1 1/2 cups) plain flour
  • 1 egg yolk
  • 10.00 gm chilled water
  • Plain flour, to dust
  • 40g butter, extra
  • 2 (about 150g each) corella pears, halved, cored, cut into wedges
  • 8.00 gm brown sugar
  • 1 red onion, halved, cut into wedges
  • 60ml (1/4 cup) thickened cream
  • 2 tsp finely shredded fresh sage
  • 100g brie, at room temperature, thickly sliced
Instructions:
  • In a food processor, combine butter and flour until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until dough just begins to come together. Transfer dough to a floured surface, knead until smooth, then shape into a disc. Chill in the fridge for 30 minutes before using.
  • Roll the pastry into a thin 15 x 40cm rectangle. Line a 10 x 34cm fluted tart tin with removable base with the pastry, trimming any excess. Chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. In a non-stick frying pan over medium-high heat, melt one-third of the extra butter until foaming. Cook half of the pear for 4 minutes, turning occasionally until golden. Sprinkle with half of the sugar and cook for 2 minutes until caramelized. Transfer to a plate and repeat the process with the remaining butter, pear, and sugar.
  • Melt the rest of the butter in the pan over medium heat until it foams. Add onion wedges and cook for 2-3 minutes until they turn golden brown. Transfer to a plate.
  • Line pastry base with parchment paper and weigh down with rice or dried beans. Bake for 10 minutes on a baking tray. Remove paper and weights, then bake for another 10 minutes. Take out of oven and reduce temperature to 160°C.
  • Combine cream, egg, and sage, then season with salt and pepper. Layer pear, onion, and brie on pastry. Pour in the cream mixture. Bake for 30 minutes until set. Rest for 5 minutes before slicing and serving.

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