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Pear and brie tarts are a tasty treat you can make at home. You can whip up these yummy tarts in about 30 minutes with just a few simple ingredients. The sweet pears and creamy brie cheese make a perfect match.
These tarts look fancy but are easy to make. You’ll impress your friends and family with these little bites of heaven. They’re great for parties or as a quick snack.
Exact Ingredients ( + Possible Substitutes)
For a tasty pear and brie tart, you’ll need:
- 1 sheet puff pastry
- 8 oz brie cheese
- 2 ripe pears
- 2 tbsp honey
- 1 tsp fresh thyme leaves
Can’t find some items? Try these swaps:
• No puff pastry? Use pie crust or phyllo dough instead.
• Swap brie for camembert or goat cheese.
• Replace pears with apples or figs.
• Out of honey? Maple syrup works too.
• Dried thyme can sub for fresh in a pinch.
Extra yummy add-ins:
- Chopped pistachios or walnuts
- A sprinkle of cinnamon
- Caramelized onions
For a quick egg wash, beat 1 egg with 1 tbsp water. Brush it on the pastry edges before baking.
Remember, these amounts make one tart. Double everything if you’re cooking for a crowd!
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out puff pastry on a lightly floured surface. Transfer it to the prepared baking sheet.
Slice brie into thin strips. Arrange them on the pastry, leaving a 1/2-inch border around the edges.
Cut pears into thin slices. Layer them over the brie.
Fold the pastry edges over to create a rim. Brush the edges with beaten egg for a golden finish.
Sprinkle chopped pistachios or walnuts over the pears for extra crunch.
Bake for 18-20 minutes until the pastry puffs up and turns golden brown.
Let the tart cool for a few minutes before slicing. Drizzle with honey for added sweetness if you like.
Serve warm and enjoy your delicious pear and brie tart!
Tips, Tricks & Storing
When making a pear and brie tart, choose ripe but firm pears. They’ll hold their shape better during baking. Slice them thinly for even cooking.
For extra flavor, try brushing the pears with lemon juice before adding them to the tart. This prevents browning and adds a zesty kick.
Don’t overload the tart with brie. A thin layer works best, allowing the pears to shine through.
If you like a crispy crust, blind bake the pastry for a few minutes before adding the toppings.
Got leftovers? Store your tart in an airtight container in the fridge for up to 3 days. Reheat slices in the oven for 5-10 minutes to restore crispness.
For a make-ahead option, assemble the tart but don’t bake it. Wrap it tightly and freeze for up to a month. Bake straight from frozen, adding a few extra minutes to the cooking time.
Try these tasty variations:
- Add a drizzle of honey before serving
- Sprinkle chopped walnuts on top
- Swap pears for apples in fall
Remember, the tart is best enjoyed warm. Let it cool for a few minutes after baking, then dig in!