Pear Brie Puff Pastry Tart
Published on December 13, 2024
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Quick Summary
This Pear Brie Puff Pastry Tart combines rich, creamy Brie cheese, sweet pear slices, salty pistachios, pomegranate arils, fresh rosemary, and a drizzle of honey in a delicate puff pastry tart. It’s simple to make and a crowd-pleasing appetizer that is perfect for the holidays!
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Why I Love This Holiday Appetizer
This Pear Brie Puff Pastry Tart has it all. It’s the perfect appetizer for any holiday party or gathering! It’s always a crowd pleaser!
- Savory: The melty brie offers a creamy, mildly tangy, and rich base flavor.
- Sweet: The pears bring a juicy sweetness that balances the richness of the brie. I also add sweet pomegranate arils for a pop of color and a drizzle of hot honey!
- Crunchy & Flaky: The puff pastry provides a crisp texture that contrasts beautifully with the buttery brie and soft pear filling. The pistachios also add a slight salty crunch.
- Easy to Make: I use store bought puff pastry so this appetizer is so simple! It is easy to assemble and only needs about 20 minutes in the oven.
- Beautiful to Serve: Once baked, the tart has a beautiful golden-brown color, with the cheese bubbling up around the pear slices. It’s garnished with fresh rosemary, pomegranate arils, chopped pistachios, and a drizzle of hot honey (or regular honey). It’s elegant, festive, and almost too pretty to eat.
How to Make Pear Brie Puff Pastry Tart
Scroll down to the recipe card for list of ingredients and instructions!
- Preheat the oven. Remove the store bought puff pastry from the fridge. Keep it in the box and allow it to rest at room temperature for 30 minutes so it’s easier to roll out. Line a baking sheet with parchment paper and set aside.
- 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 on a lightly floured clean work surface. Carefully transfer the puff pastry to the prepared baking sheet.
- Poke the inside of the puff pastry all over with a fork. Docking will prevent the puff pastry from puffing up too much in the oven.
- Cut the brie into thin slices, you will need an 8 oz wheel of brie. You don’t have to remove the rind on Brie cheese, it’s edible. If it don’t enjoy the texture or taste, you can remove it.
- Arrange the brie slices on top of the puff pastry in an even layer, leaving about a 1-inch border around the outside.
- Cut the pears into slices. I don’t peel them because I like the color of the skin. You can use Bosc, Anjou, Bartlett, or Comice pears.
- Arrange the pear slices on top of the brie in a pattern. It doesn’t have to be anything too fancy, just make sure the brie is completely covered.
- Fold in the edges of the puff pastry sheet and gently press down.
- Make an egg wash. In a small bowl, combine the egg and water. Brush the edges of the puff pastry with the egg wash. The egg wash gives the puff pastry a beautiful, golden-brown color and helps it crisp up in the oven.
- Sprinkle with turbinado sugar. I like to finish the pastry with turbinado sugar before baking to give the tart a sweet sugary crunch.
- Bake until puff pastry is golden brown, this will take about 20 minutes.
- Garnish! Sprinkle with a little rosemary, pomegranate arils, and chopped pistachios. Drizzle with hot honey for a sweet and spicy finish! You can also use regular honey.
- Cut into slices, serve, and enjoy!
Ways to Customize the Tart
- Fruit: Instead of pear slices, you can use thinly sliced apple slices.
- Preserves: You can brush the brie lightly with your favorite preserves. Apricot, fig, or raspberry would be great.
- Herbs: Fresh thyme would be a nice addition!
- Nuts: Instead of pistachios use chopped candied pecans, pecans, walnuts, or almonds.
- Balsamic Glaze: Instead of honey, you can drizzle the tart with balsamic glaze.
Serving & Storing Tips
The tart is good served warm or at room temperature. Drizzle with honey right before serving.
The tart is best the day it is made, but if you have leftovers you can store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven until heated through.
More Holiday Appetizers
- Baked Brie
- Artichoke Dip
- Stuffed Mushrooms
- Easy Cheese Ball
- Peach Brie Flatbread
- Spinach Artichoke Dip
Pear Brie Puff Pastry Tart
This easy puff pastry tart with melty brie, sweet pears, pomegranate, pistachios, rosemary, and a drizzle of honey is the perfect appetizer for holiday parties!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Fold in the edges of the puff pastry sheet and gently press down.
- 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.
- 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.
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 the an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven until warmed.
Nutrition
Calories: 248kcal, Carbohydrates: 18g, Protein: 8g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.002g, Cholesterol: 39mg, Sodium: 210mg, Potassium: 119mg, Fiber: 2g, Sugar: 4g, Vitamin A: 173IU, Vitamin C: 2mg, Calcium: 52mg, Iron: 1mg
Have you tried this recipe?
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Do you put anything on the pears before baking them. Don’t they turn brown if u don’t. Thanks