Pear and Camembert Filo Tart

A baked Pear and Camembert filo tart made with crinkled filo pastry, sliced pears, and creamy Camembert, finished with a light custard and baked ’til golden brown. This easy yet elegant tart is perfect for weekend brunch, entertaining, or when you want something impressive without complicated steps.

I’m very much in my Camembert era at the moment, and this recipe is one of the reasons why. It’s such a creamy, earthy cheese, and I love how well it works beyond the classic baked wheel. Here, it’s layered through crinkled filo with sliced pears, a handful of almonds, then finished with a light custard that ties everything together as it bakes.

This pear and Camembert filo pie looks like the kind of dish that takes hours, but it’s surprisingly easy to make. It’s the sort of recipe I reach for when I want something that feels a little special, ideal for a relaxed weekend brunch or long lunch, without a lot of technical effort or precise pastry work.

What I love about this recipe is its simplicity. The filo doesn’t need to be perfect and if there are rips in it, it’s completely fine. I simply crinkle and layer the sheets loosely, letting the folds and imperfections become part of the charm of this fuss-free tart.

It’s truly a forgiving bake that allows the oven to do most of the work, which is always my favourite kind of recipe. I bake it in a shallow ceramic dish that heats evenly and helps the filo crisp up beautifully. It’s the same one I used in the photos, I spotted it in a catalogue last year, instantly fell in love with it and reach for again and again. 🥹

The tart can be served warm or at room temperature, making it just as suited to entertaining as it is to a quiet weekend at home.

Pear and Camembert Filo Tart

This pear and Camembert filo tart balances sweet, savoury, and crisp elements in a way that feels both elegant and approachable. As the tart bakes, the pears soften and release their natural sweetness, while the Camembert melts into the layers of filo, adding richness and depth.

Instead of folding the filo precisely, I crinkle and layer it loosely, which allows the pastry to bake up light and crisp with plenty of texture. Before baking, I pour a light custard over the tart to bind the layers together and give the finished tart a subtle richness without weighing it down.

A drizzle of honey enhances the sweetness of the pears. If you prefer a more savoury finish, you can simply skip the honey and serve the tart with a lightly dressed green salad, it works beautifully either way.

I’ve added almonds add a crunch that contrasts with the soft fruit and creamy cheese. I use almonds here instead of walnuts or pecans due to an allergy in my family, but you can easily swap in your preferred nut or leave them out entirely if needed.

Ingredients

This pear and Camembert filo tart uses simple ingredients, but a few thoughtful choices make all the difference. I’ve added notes below to explain what to look for and where you have flexibility.

Filo pastry (phyllo dough): Store-bought filo keeps this pie approachable and fuss-free. Crinkling the sheets creates plenty of texture once baked.

Camembert: Camembert melts smoothly into the custard and pairs beautifully with pears. Brie can be used as a substitute if needed.

Pears: Use pears that are ripe but still firm. They should slice cleanly and soften as they bake without becoming mushy. A sharp paring knife and sturdy cutting board make prep quicker and safer here.

Almonds: I used almonds instead of walnuts due to a family walnut and pecan allergy. They add a similar crunch and can be swapped for another nut or omitted entirely if needed.

Thyme: Fresh thyme adds a subtle earthy note that balances the sweetness of the pears and honey. Reserve a little extra for serving if you like.

Honey: Honey sweetens the custard and is used as a finishing drizzle once the tart is baked. Adjust the amount at serving to taste.

Eggs: Eggs help the custard set and hold the layers together as the pie bakes.

Heavy cream: Heavy cream creates a soft, rich custard without weighing the pie down.

Butter: Melted butter adds richness and helps the filo crisp and colour evenly in the oven.

Cinnamon: A small amount of cinnamon adds warmth and complements both the pears and honey without overpowering the dish.

How to make Pear and Camembert Filo Tart

This pear and Camembert filo pie comes together in a few simple steps.

1. Prepare the filling and base
If using frozen filo pastry, allow it to thaw according to the package instructions so it softens slightly. Thinly slice the pears and Camembert. Briefly freezing the Camembert beforehand makes it easier to slice cleanly. Lightly grease a baking dish, then loosely crinkle the filo sheets lengthways and layer them into the dish to create height and texture.

2. Assemble the pie
Tuck the pear and Camembert slices between the folds of filo, spacing them out evenly. In a bowl, whisk together the eggs, cream, melted butter, honey, and cinnamon until smooth. Slowly pour the custard over the pie, allowing it to settle naturally into the layers.

3. Bake and finish
Sprinkle the chopped almonds, or nuts of choice, over the tart then bake until the filo is deeply golden and the custard is just set. As filo browns quickly, consistent oven temperature matters here, so I like to keep a small oven thermometer in the oven while baking. Allow the pie to rest briefly before finishing with extra honey and fresh thyme. Serve warm or at room temperature, with lightly whipped cream or ice cream if desired.

Frequently Asked Questions

I’ve answered a few of the most common questions below about making this pear and Camembert filo pie, including substitutions, storage, and variations.

Can I substitute Camembert with another cheese?

Brie is the closest substitute and works just as well in this filo pie. If you enjoy a stronger flavour, a mild blue cheese can also be used, though it will give the tart a more pronounced savoury edge.

Do I need to remove the rind from Camembert before baking?

No. The rind softens as the pie bakes and is completely edible. If you prefer a milder flavour or smoother texture, you can trim some of the rind before slicing the cheese.

Can I make this filo pie more savoury?

Yes. You can skip the honey drizzle and serve the pie with a simple green salad dressed with balsamic glaze for a more savoury brunch or lunch.

Can I use a different nut or leave them out entirely?

Absolutely. Walnuts, pecans, or pistachios all work well, or you can omit the nuts altogether if needed. The tart will still have plenty of flavour and texture from the pears, Camembert, and filo.

Can I use maple syrup instead of honey?

Yes. Maple syrup works well as a substitute and offers a slightly different flavour profile. Sugar-free maple-style syrup can also be used if preferred.

How should leftovers be stored?

Store leftover filo tart in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to help re-crisp the filo. Once baked and cooled, the pie can also be frozen for up to 2 months. Reheat from frozen in the oven until warmed through and crisp.

You may also like

If you enjoyed this pear and Camembert filo tart, you might also like these similar recipes that pair soft cheeses with pastry in slightly different ways:

• Mushroom and Camembert Puff Pastry Bites – A savoury, bite-sized appetiser made with flaky puff pastry and a rich mushroom and Camembert filling. Perfect for entertaining or grazing platters.
• Strawberry and Brie En Croûte – A sweet-savoury baked Brie wrapped in puff pastry, ideal for sharing.
• Sweet Cream Cheese Hand Pies – Flaky, golden hand pies filled with cream cheese, and doused in syrup. Perfect for dessert, afternoon tea, or a make-ahead treat.

You could also explore these beautiful recipes for more pastry-based inspiration:

• Fig and Blue Cheese Filo Tart – A filo tart featuring fig and Blue Cheese.
• French Pear Tart – A simple French Pear tart for a quick and tasty dessert.
• Roasted Grape and Sweet Cheese Filo Galette – A crow-pleasing tart, great for entertaining.