Brie and Pear Tarts Recipe

Brie and pear tarts served on a white plate.

5 from 6 votes

Brie and Pear Tarts Recipe

Brie and Pear Tarts are easy bite-size appetizers with mini phyllo shells, creamy Brie, ripe pear, pistachios, thyme, and honey.

Prep Time10

Cook Time8

Total Time18

Course: Appetizer

Cuisine: American, French

Servings: tarts

Author: Kristyn Merkley

Ingredients

15 mini phyllo tart shells
¼ pound ripe Brie cheese cut into 15 small chunks
1 ripe pear small dice
¼ shelled pistachios chopped
fresh thyme
2 tbsp honey or to taste

Instructions

Preheat the oven to 400°F and line a jelly roll pan with parchment paper.
Add mini tart shells to your pan, spaced at least one inch apart from one another. Add a piece of Brie to each cup, along with a pear piece and a sprinkle of chopped pistachios.
Repeat and fill all cups. Sprinkle with thyme and drizzle with a little bit of honey and bake for 8-12 minutes, or until tarts are golden and cheese is melted. Serve warm.

Notes

Recipe Tips.

Cut the Brie into small, even chunks so each tart gets a creamy bite.
Dice the pear small so it fits neatly inside the phyllo shells.
Space the tart shells apart on the pan so they bake evenly and stay crisp.
Watch closely near the end of baking since phyllo shells can brown quickly.
Make-ahead tip: prep the Brie, pear, and pistachios ahead, then assemble and bake right before serving.

Make ahead of time. Prepare the different elements of the tarts in advance so all you have to do is assemble, bake, and serve.

Store-bought phyllo cups are all ready to go. If you make your own cups, they can be made up to 1 week in advance and stored in the fridge.

The pears can be cubed and treated with an anti-browning agent such as Ball’s Fresh Fruit or dipped in a lemon juice-water mixture. Store in the fridge overnight in an airtight container.

Cube the brie and store overnight in a container in the fridge.

Store. These tarts are best when eaten freshly made, but if you happen to have leftovers, store them in a container in the fridge for 2-3 days. Freeze for 4-6 weeks.

Thaw if applicable. Preheat the oven to 200°F. Line the pastries on a baking pan and heat for 20-30 minutes or until warm. To keep the pastries from burning, tent a piece of tin foil over the tarts while reheating.

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