Pear Tart Recipe with Brie and Phyllo

This Pear Tart Recipe is an easy, elegant showstopper. Crisp, buttery phyllo meets creamy brie, tender pears, thyme, and a glossy drizzle of maple syrup. Serve it as an appetizer, brunch centerpiece, or light dessert.

Serve this Pear Tart Recipe at Your Next Southern Gathering

Southern hospitality has always leaned on the pairing of sweet and salty, from country ham biscuits with a swipe of jam to pecans candied in salted butter. This rustic pear tart fits right in. Creamy, salty brie melts against juicy, honey-sweet pears, while a glossy drizzle of maple syrup ties it all together and the thyme adds a savory, earthy note. It’s the kind of dish that disappears quickly at a holiday open house, a baby shower, or a Sunday brunch spread, and it’s easy to serve alongside classic Southern favorites like pimento cheese, deviled eggs, or a charcuterie board with pepper jelly.

Good news for hosts: you can slice the pears and prep your ingredients a few hours ahead, then assemble and bake just before guests arrive. The tart is at its crispiest fresh from the oven, so let it cool for about 10 minutes before slicing, which lets the brie settle and keeps the phyllo shatteringly crisp. Serve it warm or at room temperature, and add a final drizzle of maple syrup right before it hits the table.

Checkout this quick list of key ingredients you’ll need to make Easy Pear Tart Recipe: (Scroll down for the full recipe card and quantities.)

• Pastry – 8 sheets phyllo dough for the pastry layer.
• Pears – Two medium-size ripe pears give this tart its signature flavor.
• Cheese – Creamy slices of brie cheese for a melty cheesy layer.
• Butter – Melted butter gives the pastry a rich flavor.
• Egg Custard Filling – Whole milk, heavy cream and vanilla extract beaten with egg will add moisture and stabilize the tart for slicing.
• Fresh Herbs – Fresh thyme leaves adds freshness to the taste.
• Maple Syrup – Maple syrup gives this tart a sweet and salty flavor combination that’s irresistible.

How to Make the Pear Tart Recipe

• Thaw Phyllo Dough per the package instructions.
• Heat Oven and Prepare the Pan – Preheat the oven to 375°F and spray a 9-inch springform pan or tart pan with cooking spray.
• Assemble the Phyllo Layer – Fold one sheet of phyllo dough in half then press flat in the pan. Fold the remaining 7 sheets accordion-style starting with the short edge.
• Arrange Alternating and Tucking– Along the edge of the pan repeating until the until the pan is filled to the middle and the phyllo forms a ruffled base.
• Butter – Pour the melted butter evenly over the phyllo so it soaks into the layers.
• Slice Pear and Brie Cheese – Tuck slices of brie and pear into the folds of the accordioned phyllo dough, spacing them evenly around the tart. Continue layering until all the pears and cheese are nestled into the phyllo.
• Make the Egg Mixture – Whisk together the milk, egg, heavy cream, thyme, and maple syrup. Pour the mixture gently over the tart, letting it seep between the pears and brie.
• Oven – Bake per the baking time in the recipe on the middle rack until the phyllo edges are golden brown and crisp, the filling is set, and the pears are fork tender.
• Stand Time – Let cool slightly before slicing and drizzle with extra maple syrup just before serving.

Kitchen Equipment to Make a Pear Tart

• 9-inch round tart pan or springform pan. You can also use a deep cake pan or pie pan.
• Two small bowls.
• Measuring cups and spoons.
• Pastry brush.
• Whisk or fork to beat the egg.
• Chopping board and knife.
• Whisk.

Recipe Variations and Substitutions

• Pears – Firm, ripe pears like Bosc, Anjou, or Bartlett hold their shape when baked. Slice them thin so they cook through, and toss with a little lemon juice to prevent browning.
• Apples – This recipe would be delicious using granny smith apples, honey crisp apples or braeburn apples.
• Butter for a Crispy Crust – Pouring melted butter over the phyllo ensures even crisping without brushing each sheet individually. Pour slowly.
• Should You Remove the Rind on Brie Cheese? You can remove the rind from the brie or leave it intact, it’s up to you. Leaving the rind on the brie helps it hold together and it’s fully edible, especially if you enjoy its earthy flavor. Use a sharp knife to remove it for a creamier bite.
• Cheese – Camembert, triple cream cheese, or even goat cheese can be swapped in for a different flavor.
•  Thyme – Fresh thyme brings a brightness to the flavor, but dried thyme works well if that’s what you have on hand. You could also use rosemary.
• Maple Syrup – You could use honey instead of maple syrup.

Phyllo Tart Assembly Tips and Serving Options

• Keep the Pastry Moist – Keep the phyllo dough covered with a damp towel while working so it doesn’t dry out. Accordion-folding the phyllo gives the tart a rustic, ruffled look and also creates little pockets to tuck the pears and brie.
•  Peeling the Pears?  I don’t peal the pears. Leaving the peel on adds color and texture, though peeled pears give a softer finish.
•  Arrange the Cheese and Pears Evenly – Arrange the pears and brie evenly around the folds to ensure every slice has a good balance.
• Pan – If you choose to use a pan with a removable bottom, wrap with foil to prevent any leakage or bake on a baking sheet for easy clean-up.
• Serving Option –  This tart is delicious warm, slightly cooled, or even at room temperature, paired with a drizzle of maple syrup or honey. Let the tart cool slightly before slicing so the filling has a chance to set. Finishing it with a drizzle of maple syrup or honey just before serving enhances the sweet-savory contrast beautifully.

Storage and Leftovers

• Make-Ahead Tip – It’s best baked fresh, but you can assemble it a few hours in advance and refrigerate, then add the egg filling and bake it fresh just before serving. If you prep the pears early, I recommend tossing the pear slices in a little lemon juice, which also helps them hold their color.
• Leftovers – Store leftover Pear Tart covered with foil, plastic wrap or in an airtight container chilled in the refrigerator for up to 2 days.
• Reheating – Reheat in the oven at 350 degrees f for 10 minutes to crisp the phyllo before serving.  Make sure to bake until the edges are fully golden and avoid covering the tart while cooling so it will remain crisp.
• Freezer – Can you freeze a pear tart? Ideally this tart is best baked and eaten. If you do freeze a baked tart, wrap it well and expect it to be a bit softer. Thaw in the fridge or reheat from frozen at 350°F for 15 to 20 minutes, uncovered, to re-crisp.

More Recipes You’ll Love

• This old fashioned Pear Salad comes together in minutes for a quick holiday side dish.
• Start your gathering with this Praline Pecan Brie en Croute.
• Serve with Waldorf Chicken Salad in phyllo cups for a two-bite treat.
• This Seven Layer Salad would be a tasty option when serving pear tart as an entree.
• Serve this homemade Southern Pimento Cheese with crisp veggies, celery crackers or pretzels for dipping.
• Baked Brie with pecans is a classic that always steals the show.
• Pear Crumble from Land O Lakes.

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