Pear, Walnut and Brie Tart
Ingredients
Pastry:
20g butter, cubed
250g flour
100g walnuts
1 egg
30ml water
Filling:
1 cup caster sugar
½ cup brown sugar
¼ cup balsamic vinegar
4 large pears, peeled & quartered
200g Tasmanian Heritage Signature Brie
100g walnut halves
Instructions
- Pre-heat oven to 180°C.
- 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.
- Wrap pastry in cling film and refrigerate 20 minutes.
- 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.
- Continue to simmer liquid until it reaches a honey-like consistency (approximately 10-12 minutes).
- 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.
- 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.
- 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.
- Return the tart to the oven and warm through at 180°C for 10 minutes.
- 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.