This easy pear and brie tartlet wows every time. Whether for a party, anniversary, or Valentine's Day - your guests or special someone, will request it again and again. the secret is the phyllo dough, butter, and Sage Fruit Anjou red pears for a crispy, gooey, and sweet bite.
2Sage Fruit Anjou Pearscubed or thinly sliced lengthwise
1/4cuphoney
fresh rosemaryfor garnish
sea salt flakessprinkled
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unroll all of your sheets of phyllo dough from the package and use a heart-shaped cookie cutter to cut the base of your tarts.
Lightly coat each sheet of phyllo hearts with butter using a pastry brush.
Place a cube of brie on each tartlet. Bake for 10 minutes.
Once the brie is gooey and melted, take the tartlets out of the oven. Carefully layer the cubed red Anjou pears on top of the brie. Then put the tartlets back in the oven and bake for about 15-20 minutes, until the crust turns slightly brown and crispy.
Let the tart cool on the pan for 5 minutes. Add a drizzle of honey, a sprinkle of sea salt, and some fresh rosemary on top. Serve your pear and brie tartlet to your special someone.
Notes
If you don’t have a heart-shaped cookie cutter, make a stencil by cutting out a heart on a piece of paper. Then, lay your stencil on top of the phyllo dough and cut around your stencil to make heart shapes in your dough.If you want extra crispy tartlets, brush butter onto each sheet of phyllo dough. But if you’re short on time, brushing the tops of your tartlets works as well.