Easy Brie and Pear Tart

Preheat the oven to 400ºF.

Roll out the pie crust and carefully fit it down into the tart pan, making sure not to stretch the dough. Fold the excess dough inward and press into the ridges of the pan.

Slice the brie into thin strips. Cover the bottom of the tart with the brie and press around evenly.

Cut pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a hole in the middle.

Then stand the slices up and press into the exposed brie, creating the shape of a rose. Continue to bend and overlap the pears all the way to the center. It will take very thin slices to curl in the middle.

Mix the brown sugar and pear brandy in a small bowl. Sprinkle over the top of the pears; then sprinkle with salt.

Bake for 30-40 minutes, until the brie is bubbling up and the crust is golden.

Let sit for 10 minutes before extracting it from the tart pan and cutting.