This recipe is perfect when you want something impressive without spending hours in the kitchen. The puff pastry creates a crisp, golden base that contrasts beautifully with the soft brie and juicy pears. It’s versatile enough to serve at holiday gatherings, brunches, or cozy weeknight dinners.
You’ll also love how easily it comes together using just a handful of ingredients. The flavors are sophisticated, but the preparation is simple and approachable for any skill level. Plus, it can be customized with nuts, herbs, or a drizzle of honey to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet frozen puff pastry, thawed 2 ripe pears, thinly sliced 6 to 8 ounces brie cheese, rind on or removed as preferred 2 tablespoons honey 1 tablespoon fresh thyme leaves 1 egg, beaten (for egg wash) 1 tablespoon lemon juice 2 tablespoons chopped walnuts or pecans (optional) Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the puff pastry slightly to smooth the seams. Transfer it to the prepared baking sheet.
Using a knife, score a 1-inch border around the edges of the pastry without cutting all the way through. This will create a raised crust.
Brush the border with the beaten egg to help it turn golden during baking.
Toss the pear slices with lemon juice to prevent browning.
Arrange the brie slices evenly inside the scored border. Layer the pear slices on top of the brie.
Drizzle honey over the pears and sprinkle with thyme, salt, and pepper. Add chopped nuts if using.
Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown and the cheese is melted.
Remove from the oven and let cool slightly before slicing and serving.
For a sweeter version, add a sprinkle of brown sugar before baking or finish with an extra drizzle of honey after it comes out of the oven. You can also substitute apples for pears for a slightly firmer texture and a different flavor profile.
For a more savory twist, add caramelized onions beneath the brie or a handful of arugula on top after baking. A light sprinkle of crumbled blue cheese can also enhance the depth of flavor.
If you enjoy extra crunch, increase the amount of chopped nuts or add sliced almonds. Fresh rosemary can replace thyme for a bolder herbal note.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because puff pastry is best enjoyed fresh, the texture may soften slightly during storage.
To reheat, place the tart in a 350°F (175°C) oven for 8 to 10 minutes until warmed through and crisp again. Avoid microwaving, as it can make the pastry soggy.
FAQs
Can I make this tart ahead of time?
You can assemble the tart a few hours in advance and refrigerate it until ready to bake. For best texture, bake it just before serving.
Do I need to remove the rind from the brie?
The rind is edible and softens as it bakes. However, you can remove it if you prefer a smoother texture.
What type of pears work best?
Firm but ripe pears such as Bosc or Anjou hold their shape well during baking and provide excellent flavor.
Can I use homemade puff pastry?
Yes, homemade puff pastry works beautifully if you have the time to prepare it. Store-bought pastry is a convenient and reliable option.
How do I keep the pastry from getting soggy?
Make sure the pears are not overly juicy and avoid adding too much honey. Scoring the border properly also helps the edges rise and bake evenly.
Can I freeze the baked tart?
It’s best enjoyed fresh, but you can freeze it after baking. Reheat directly from frozen in the oven until warmed through and crisp.
Is this recipe suitable as a dessert?
Absolutely. With the honey and pears, it easily doubles as a light dessert, especially when served warm.
Can I add meat to this tart?
Yes, thin slices of prosciutto pair beautifully with the brie and pears for a savory addition.
What can I serve with this tart?
It pairs well with a simple green salad, a glass of white wine, or as part of a larger appetizer spread.
Can I make this gluten-free?
You can use a gluten-free puff pastry alternative, though the texture may vary slightly from traditional puff pastry.
Conclusion
Pear Brie Puff Pastry Tart is a simple yet refined dish that delivers big flavor with minimal effort. The flaky pastry, creamy brie, and sweet pears create a harmonious combination that’s perfect for entertaining or elevating an everyday meal. Whether served as an appetizer, light main course, or dessert, this tart is sure to impress with both its taste and presentation
This Pear Brie Puff Pastry Tart is a flaky, buttery, and elegant dish featuring creamy brie cheese, sweet ripe pears, and golden puff pastry. Perfect as an appetizer, brunch centerpiece, light lunch, or simple dessert, this pear and brie tart delivers the perfect balance of sweet and savory flavors with minimal effort.
Ingredients
1 sheet frozen puff pastry, thawed
2 ripe pears, thinly sliced
6 to 8 ounces brie cheese, rind on or removed as preferred
2 tablespoons honey
1 tablespoon fresh thyme leaves
1 egg, beaten (for egg wash)
1 tablespoon lemon juice
2 tablespoons chopped walnuts or pecans (optional)
Salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your surface and gently roll out the puff pastry to smooth seams. Transfer to the prepared baking sheet.
Score a 1-inch border around the pastry edges without cutting all the way through to create a crust.
Brush the border with beaten egg for a golden finish.
Toss pear slices with lemon juice to prevent browning.
Arrange brie slices evenly inside the scored border.
Layer pear slices over the brie.
Drizzle honey on top and sprinkle with thyme, salt, and pepper. Add chopped nuts if using.
Bake for 20–25 minutes, until the pastry is puffed and golden and the cheese is melted.
Allow to cool slightly before slicing and serving
Notes
Use firm but ripe pears like Bosc or Anjou for best texture.The brie rind is edible and softens while baking, but can be removed for a smoother texture.Avoid overloading with honey to prevent soggy pastry.For added flavor, try caramelized onions, or a sprinkle of blue cheese.Best served warm for optimal texture and flavor.
