Print

Pear Brie Puff Pastry Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 74 reviews

This Pear Brie Puff Pastry Tart is a delightful combination of sweet, savory, and buttery flavors. Featuring layers of creamy brie cheese and thinly sliced ripe pears atop flaky puff pastry, it’s beautifully garnished with fresh rosemary, pomegranate arils, chopped pistachios, and a drizzle of hot honey. Perfect as an elegant appetizer or a light dessert, this tart pairs wonderfully with a glass of white wine or sparkling cider.

Ingredients

Pastry and Cheese

  • 1 frozen puff pastry sheet, thawed overnight in the refrigerator
  • 8 oz brie, cut into thin slices and halved

Fruit and Garnish

  • 2 ripe pears (Bosc, Anjou, Bartlett, or Comice), thinly sliced
  • A few pinches of finely chopped fresh rosemary, for garnish
  • 2 tablespoons pomegranate arils, for garnish
  • 2 tablespoons chopped pistachios, for garnish

Egg Wash and Topping

  • 1 large egg
  • 1 tablespoon water
  • Turbinado sugar, for sprinkling
  • Hot honey or regular honey, for drizzling

Instructions

  1. Preheat Oven and Prepare Pastry: Preheat your oven to 400°F (200°C). Remove the puff pastry from the refrigerator but keep it in its box to rest at room temperature for 30 minutes. Line a baking sheet with parchment paper.
  2. Roll Out Puff Pastry: Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove its paper backing. Lightly flour the pastry and gently roll it out with a rolling pin to even it slightly. Transfer the puff pastry carefully onto the prepared baking sheet.
  3. Dock and Layer Toppings: Use a fork to poke holes all over the interior of the puff pastry to prevent excessive puffing. Arrange the brie slices evenly over the pastry, leaving about a 1-inch border around the edge. Then, layer the thinly sliced pears on top of the brie in a decorative pattern.
  4. Fold Edges and Apply Egg Wash: Fold in the edges of the puff pastry gently and press down to seal. In a small bowl, whisk together the egg and water to create an egg wash. Brush this egg wash on the folded edges of the pastry and sprinkle generously with turbinado sugar to add a sweet, crispy crust.
  5. Bake the Tart: Place the tart in the preheated oven and bake for 17 to 20 minutes, or until the puff pastry is golden brown and crispy.
  6. Garnish and Serve: Remove the tart from the oven. Sprinkle it with fresh rosemary, pomegranate arils, and chopped pistachios. Drizzle hot honey or regular honey over the tart for a touch of sweetness and spice. Cut into slices and serve warm.

Notes

  • Use store-bought frozen puff pastry – Pepperidge Farm is a popular and reliable brand. Thaw it overnight in the fridge for the best texture.
  • This tart is best served the day it’s made for optimal crispiness and freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until warmed through.
  • For a different flavor profile, try substituting rosemary with thyme or adding a sprinkle of cinnamon on the pears before baking.
  • Hot honey adds a wonderful spicy sweetness, but regular honey works well too.

Find it online: https://flavorspath.com/pear-brie-puff-pastry-tart-recipe/