Puff Pastry Brie And Pear

This easy puff pastry brie and pear tart is the perfect quick appetiser or light snack. With creamy brie, sweet pears, and a touch of spice, it’s simple to make using common ingredients. Serve it warm with a drizzle of maple syrup for a flaky, golden treat that’s both elegant and comforting.

Ingredients Needed

• 1 package frozen puff pastry (450g / 1 lb or 2 sheets), thawed
• 2 Bartlett pears (ripe but firm), cored and thinly sliced
• 115g / 4 oz brie cheese (about ½ small wheel), rind removed and thinly sliced
• 2 sprigs fresh thyme, leaves only
• ½–1 tsp ground cinnamon (to taste)
• ¼–½ tsp ground nutmeg (to taste)
• 2–4 tbsp maple syrup or honey
• 1 large egg yolk
• 1 tbsp water

How To Make Puff Pastry Brie And Pear

1. Thaw the puff pastry: Let it sit at room temperature until it unfolds easily without cracking. Avoid letting it get too warm or sticky.
2. Preheat the oven: Set the oven to 190°C / 375°F. Line one or two large baking sheets with parchment paper or silicone baking mats.
3. Cut the pastry (optional): For smaller appetisers, cut each sheet into 9 squares. To make one large tart, leave the sheet whole.
4. Prepare the pastry base: Place the puff pastry on the lined baking sheet. Using a sharp knife, score a 1.25 cm / ½-inch border around the edges without cutting all the way through. Prick the inner section with a fork to prevent puffing.
5. Add toppings: Arrange brie slices inside the scored border. Layer the pear slices over the brie. Sprinkle thyme leaves, cinnamon, and nutmeg evenly over the top. Drizzle with maple syrup or honey.
6. Make the egg wash: In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush the mixture along the border of the pastry.
7. Bake the tart: Bake for 15–18 minutes or until the pastry edges are puffed and golden brown. Remove from the oven and let it cool slightly before slicing and serving.

Recipe Tips

• Use firm but ripe pears: Soft pears will release too much juice and make the pastry soggy. Bartlett pears work great when just ripe.
• Remove the brie rind: This helps the cheese melt smoothly and gives a creamier texture without a tough outer layer.
• Don’t skip scoring the border: Scoring helps the edges puff up nicely while keeping the centre flat for the toppings.
• Keep puff pastry cold before baking: If it gets too warm, it won’t puff properly. Chill it for a few minutes if needed before baking.
• Add maple syrup just before baking: This prevents it from burning and gives a beautiful golden finish and light sweetness.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover puff pastry brie and pear cool to room temperature first. Then place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the tart tightly in plastic wrap or foil and place it in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 150°C / 300°F. Place the tart on a baking tray and heat for 10–12 minutes until warmed through and the pastry is crisp again.

Nutrition Facts

Serving Size: 1 slice (1 of 18)

• Calories: 181
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 17mg
• Sodium: 103mg
• Potassium: 55mg
• Total Carbohydrates: 16g
• Dietary Fiber: 1g
• Sugar: 4g
• Protein: 3g

Try More Puff Pastry Appetizers:

• Puff Pastry Brie Apple
• Puff Pastry Brie And Fig Jam
• Puff Pastry Brie Cheese