Earth & Vine Provisions Autumn Brie Tart with Spiced Fig Pear Butter
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 (9-oz) jar Earth & Vine Provisions Spiced Fig Pear Butter
2 (15-oz) cans Bartlett pear halves in lite syrup

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 11 x 1-inch tart pan firmly and evenly, set aside.

In a food processor, blend Brie and Spiced Fig Pear Butter until creamy. Gently spread Brie mixture evenly over tart crust.

Drain juice from canned pears, slice pear halves into 5-6 slices. Starting on the outer edge of tart, fan pears in a circular arrangement until tart is completely covered with pears, (you may have some pears left over). Chill for 3-4 hours before serving. Optional: Top with fresh figs.