I wanted to bring you a holiday feel and flavor with these tarts without using the traditional cranberry and brie combo. It's a delicious combo, but used a lot this year. My husband loves pears so I decided to go with his favorite, which happens to go very nicely with brie. Try it out and leave a comment so I know if you liked it!
3 pears (cored, skinned and sliced into small strips)
1/2 a stick of butter
1 tsp of nutmeg
2 tbsp of turbinado sugar
1 puff pastry sheet
Melted butter for the top of the pastries.
Pear Filling Directions:
Melt 1/2 a stick of butter in a pan on the stove. (med-low heat)
Add 1 tsp of nutmeg and 2 tbsp of turbinado sugar to the melted butter and simmer for another minute.
Coat the pears with the mixture and pour into a baking dish
Roast at 400 degrees until pears are tender. Stirring occasionally.
COOL slightly (bring closer to room temp)
Preheat your oven to 325 degrees.
Lay out a puff pastry sheet and cut out 6 squares. The puff pastry will be folded in two, so use the two folds as reference lines. Make a cut down each fold and then across the center of the pastry dough.
Preparing the brie cheese: slice the cheese down the center horizontally (splitting it into two halves). Then cut each half into 4 equal triangles. (one slice horizontally and one slice vertically).
Slightly roll out one piece of the dough. Add the sliced brie cheese and your pear mixture on top of that. Drizzle with honey, fold up the sides, and then brush melted butter all over the top.
Transfer to a baking sheet and bake at 325 degrees until puff pastry is golden brown!