Pear Tart Recipe with Brie and Phyllo

A simple, elegant pear tart with layers of crisp phyllo, melty brie, tender pears, and a hint of thyme. Drizzle with maple syrup and serve as an appetizer, brunch centerpiece, or light dessert.

Course Appetizer, Breakfast, Dessert

Cuisine American, Southern

Keyword pear-tart-recipe, pear-tart-recipe-with-brie-and-phyllo

Prep Time 20

Cook Time 30

Stand time 10

Total Time 1

Servings servings

Calories 163kcal

Ingredients

8 sheets phyllo dough thawed per package instructions
2 medium ripe pears cored, halved and thinly sliced
1 8 oz wheel brie cheese sliced
3 Tbsp unsalted butter melted
1/4 cup whole milk
2 Tbsp heavy cream
2 Tbsp maple syrup plus more for serving
1 tsp vanilla extract
1 Tbsp fresh thyme leaves or 1 teaspoon dried thyme
1 large egg

Instructions

Thaw the phyllo per the package directions and cover with a damp towel.
Preheat the oven to 375°F and spray a 9-inch round tart pan or deep cake pan with cooking spray. Set aside (Alternately, brush with additional melted butter.)
Lay one sheet of phyllo dough doubled over flat in the pan to form the bottom crust. Fold the remaining 7 sheets accordion-style beginning with the short end.
Arranging each one along the edge of the pan working from the outside edge to the middle. Continue folding and tucking the remaining sheets around the pan until the surface is full and you reach the center of the pan, forming a ruffled base.
Slowly pour the melted butter evenly over the phyllo allowing it to soak into the layers.
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. It's fine to overlap.
In a small bowl, whisk together the milk, heavy cream, maple syrup, vanilla extract, thyme and egg until smooth. Pour the egg mixture gently over the tart, letting it seep between the pears and brie.
Transfer pan to oven. Bake on the middle rack for 30–35 minutes, or until the phyllo edges are golden brown and crisp, the filling is set and the pears are fork tender.
Let the tart cool on the counter for 10 minutes before slicing.
Drizzle with extra maple syrup just before serving.

Notes

Pears - Firm, ripe pears like Bosc, Anjou, or Bartlett hold their shape when baked. Slice them thin so they cook through, and if prepping in advance 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.

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