Pear Brie Puff Pastry Tart
Total Time
1 hr
Prep Time
40 mins
Cook Time
20 mins
Rating
0 out of 5 stars
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Ingredients
10
- 1 frozen puff pastry, thawed overnight in the refrigerator
- 8 oz brie, cut into thin slices and halved
- 2 ripe pears, thinly sliced (Bosc, Anjou, Bartlett, or Comice)
- 1 large egg
- 1 tablespoon water
- Turbinado sugar, for sprinkling
- A few pinches of finely chopped fresh rosemary, for garnish
- 2 tablespoons Pomegranate arils, for garnish
- 2 tablespoons chopped pistachios, for garnish
- Hot honey or honey, for drizzling
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Preparation
Step 1
Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge, keep it in the box and allow it to rest at room temperature for 30 minutes. Line a baking sheet with parchment paper and set aside.
Step 2
Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper. Lightly flour the pastry and use a rolling pin to gently roll out the puff pastry. Carefully transfer the puff pastry to the prepared baking sheet.
Step 3
Poke the inside of the puff pastry all over with a fork. Arrange the brie slices on top of the puff pastry in an even layer, leaving about a 1-inch border around the outside. Arrange the pear slices on top of the brie in a pattern.
Step 4
Fold in the edges of the puff pastry sheet and gently press down.
Step 5
In a small bowl, combine the egg and water. Brush the edges of the puff pastry with the egg wash. Sprinkle the pastry edges generously with turbinado sugar.
Step 6
Bake for 17 to 20 minutes or until puff pastry is golden brown. Remove from the oven and sprinkle with a little rosemary, pomegranate arils, and chopped pistachios. Drizzle with hot honey (or regular honey). Cut into slices and serve.
Step 7
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Chef's notes
Use a sheet of store bought frozen puff pastry, Pepperidge Farm is a popular brand. Thaw overnight in the fridge.
The tart is best the day it’s made, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven until warmed.
