This recipe 1. Looks boujee 2. Tastes boujee 3. IS boujee 4. And is actually boujee on a budget! In my opinion, puff pastry makes anything fancy, and it’s easy to find a good quality one in the freezer section of almost any grocery store. Throw in a couple more store bought ingredients, like jam and a wheel of brie, and really the hardest part of this recipe is very thinly slicing your pears. The brie is rich and creamy, the jam and fruit add sweet and tart notes, and the sesame seeds are colorful, crunchy, and just a little bit savory. It’s a fancy dish for fancy people, and I think you’re fancy, so you deserve this treat! Throw a fancy party (should I say “fancy” again?) and pop one of these in the oven! This tastes like something straight from a patisserie but you made it yourself and it’s about 100 times more delicious. The next time you entertain, ditch the baked brie and make this FANCY (last one) pear and brie tart instead!
Pear and Brie Tart
WHAT YOU’LL NEED
- 1 sheet puff pastry defrosted
- 1 8 ounce wheel brie, cut into ¼ inch thick planks
- 1 pear sliced 1/8 inch thick
- ½ cup apricot jam divided
- 1 teaspoon white sesame seeds toasted, for garnish
- 1 teaspoon black sesame seeds toasted, for garnish
- Preheat oven to 375°F convection. Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll the puff pastry to smooth creases. Use a sharp knife to score a 1-inch, square border, then dock the middle with a fork.
- Bake for 15-20 minutes, or until the edges are golden and puffed, but the interior is still pale.
- While the pastry bakes, press the jam through a fine mesh sieve. Either discard solids or return them to the jam jar, and set strained jam aside for later.
- Remove from oven and spread half of the apricot jam within the puffed border, lightly pressing down any puff that has risen too high. Top with a single layer of brie (you may have a few pieces that don’t fit), followed by 3 rows of fanned pear slices.
- Place back in oven and bake for 20 minutes, or until the pears are tender and the cheese is bubbling.
- While tart bakes, add 1 tablespoon of hot water to remaining apricot jam and whisk to combine, then set aside.
- Remove from the oven and immediately brush entire surface with second half of jam glaze (called nappage), sprinkle with toasted sesame seeds, and allow to cool for 5-10 minutes then slice in 9 slices and serve.