Warm Brie and Pear Tartlets

Lately I’ve been into tartlets, specifically those that are made in the mini phyllo tart shells that you can find in almost any grocery store in the freezer section. The shells themselves are pretty, ready-made and can be filled with almost anything. We did a recipe for Easy Caprese Phyllo Cups and I think that is where my appreciation for these tartlets started.

This year, I wanted to do something with fruit that was full of flavor. Warm Brie and Pear Tartlets checks all the boxes and more. This recipe combines melted brie with pears, topped off with pistachios for crunch, fresh rosemary and a drizzle of orange blossom honey. The only problem with them is that they disappear way too fast.

Prepping the Ingredients

This recipe doesn’t require a great deal of prep, making it an easy dish from start to finish. Use the Traditional Cheese Knife to cut the brie into 24 small chunks, small enough to fit in the bottom of the tartlet shell.

For the pear, there is no need to remove the skin. We used a Bartlett pear, which is sweet in flavor and softer than many pear varieties, but you can you use whatever pear you prefer. Using a 4″ Gourmet Paring Knife, cut the pear in half and then in quarters. Cut out the core and cut each quarter into strips. Turn the strips crosswise and cut into a small dice.

With a 7-5/8″ Petite Chef, chop the pistachios into small pieces.

With the same knife, rough chop the fresh rosemary.

Making the Recipe

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Arrange the tart shells onto the prepared pan and place a piece of brie into the bottom of each tartlet. Sprinkle a few pieces of the pear over each piece, followed by the pistachios and rosemary, evenly distributing the ingredients.

Drizzle the top of each tartlet with the honey and place in the oven, baking until the cheese is melted and the tartlets are golden, approximately 12 to 15 minutes. Remove from the oven and serve immediately.

Warm Brie and Pear Tartlets is such an easy recipe, yet so flavorful. The pears and brie pair perfectly and the pistachios add some crunch as well as much needed salt to balance the sweetness. The rosemary adds a freshness, and the honey is the perfect topper. If you don’t have orange blossom honey, you can use any variety, we just found the orange worked well with all the other flavors. These tartlets kept disappearing and all we were left with was crumbs, which is always the sign of a good recipe.