Apple Cranberry Brie Tart Recipe

Ingredients:
2 cups ginger snaps finely ground & firmly packed
1 cup pecans finely ground & firmly packed
4 oz butter
13.2 oz baby brie wheel
1 - 10 oz jar Earth & Vine Apple Cranberry Pear Chutney
2 - 15 oz cans pear half’s in light syrup or very ripe fresh pears
1 or 2 tbsp of dried cranberries
You will need an 11” x 1” tart pan


Directions:
Preheat oven to 350 degrees. Trim skin off brie and cut into cubes, set aside and let it come to room temperature. In a medium bowl combine ginger snap crumbs and ground pecans, blend together.  Melt butter in microwave and stir into ginger/pecan mix, blend with fingers or fork until completely moist.  Press mixture into bottom of tart pan firmly and evenly, set aside.

Bake crust until golden, about 10 minutes. Remove crust from oven, while crust is hot, melt Brie over crust and spread around with spatula. Let cool and spread Apple Cranberry Pear Chutney over Brie, artistically arrange pear slices and garnish with dried cranberries.  Chill and serve.

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