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  • Preperation: 1hr 10 minutes
  • Cook: 1hr 10 minutes
  • Serves: 4-6

Pear, Walnut & Brie Tart



  • 1 cup caster sugar
  • ½ cup brown sugar
  • ¼ cup balsamic vinegar
  • 4 large pears, peeled & quartered
  • 200g Tasmanian Heritage Double Brie
  • 100g walnut halves



  • 20g butter, cubed
  • 250g flour
  • 100g walnuts
  • 1 egg
  • 30ml water


  1. Pre-heat oven to 180°C.
  2. Place the butter, flour, and walnuts into the work bowl of a food processor and process until mixture resembles coarse breadcrumbs. Add the egg and water and process until mixture comes together in a ball. 
  3. Wrap pastry in cling film and refrigerate 20 minutes. 
  4. Place the sugar and balsamic vinegar into a saucepan and stir until sugar is dissolved. Bring to the boil and add the pears, then simmer for 15 minutes until tender. Remove pears and set aside. 
  5. Continue to simmer liquid until it reaches a honey-like consistency (approximately 10-12 minutes). 
  6. Roll pastry to fit a large rectangular loose-based flan tin. Place a sheet of baking paper inside the tin and weight with baking beans or rice. 
  7. Bake in a pre-heated oven at 180°C for 10 minutes, then remove paper and beans and bake for a further 10 minutes. Remove pastry and cool. 
  8. Lay the pears decoratively over the pastry base and top with walnuts and wedges of Signature Brie. Drizzle over a little of the caramelised liquid. 
  9. Return the tart to the oven and warm through at 180°C for 10 minutes. 
  10.  Serve sliced drizzled with a little of the pear syrup and a glass of sticky wine for dessert or supper.

Tip - If peaches, nectarines or apples are in season, they may be used to replace the pears when prepared in the same manner.