Brie and Pear Puff Pastry Tart

This versatile Brie and Pear Puff Pastry Tart works equally well as a party appetizer or dessert!

Course Appetizers & Starters

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 157kcal

Author Michelle Ordever

Ingredients

½ package frozen puff pastry thawed
1 medium pear ripe but firm, cut into thin slices
2 oz 55g Brie cheese, cut into thin slices with rind removed
2 sprigs fresh thyme stems removed
2 tsp ground cinnamon
1 tsp nutmeg
2 Tbsp maple syrup
1 large egg yolk
1 Tbsp water

Instructions

Preheat oven to 190°C/375°F/Gas 5.
Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle.

Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe, to double this one, or to create a lid for this tart).
Place the remaining rectangle on a large, rimmed baking sheet lined with parchment paper or a nonstick baking mat.

Tip: To create a picture frame effect as shown, cut around the perimeter of the sheet with a sharp knife about 1/2” from the outside edge, but do not cut all the way through.
Dock (pierce) the pastry inside the cut you just made with a fork just like you would a pie crust. Place the sliced pears and brie in single layers on the interior pastry. Sprinkled with cinnamon and nutmeg, and drizzle with maple syrup.
If adding a pastry lid, lay it on top and cut slits on the top to allow steam to escape.
Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the exposed portion of the puff pastry before placing it in the oven.
Bake for approximately 15-18 minutes, or until the pastry “picture frame” puffs up and turns golden brown. Remove from oven and cool slightly before slicing and serving. Enjoy!

Notes

Can Brie & Pear Puff Pastry Tart Be Frozen?

You've got two options, depending on whether the tart is baked or unbaked.

1. Freezing Before Baking (Best Option)

This is the method that gives the best texture.
Assemble the tart as normal.
Place it on a baking sheet and freeze until solid.
Once firm, wrap in baking parchment and foil, or pop into an airtight container.
Freeze for up to 1 month.
Bake From Frozen: Add a few extra minutes to the baking time until the pastry is fully puffed, golden, and cooked through.

This works well because puff pastry freezes beautifully before baking, and the pears/brie are both fine to freeze raw.

2. Freezing After Baking (Not Ideal, But Possible)

You can freeze the fully baked tart, but the texture won't be quite the same.
Allow the tart to cool completely.
Wrap well and freeze for up to 1 month.
Reheat: Bake from frozen at 350°F/180°C/Gas 4 until hot and crisped again (about 15–20 minutes).

The pastry may soften slightly, and the pears will be softer, but it's still perfectly edible.

3. What NOT to Do

Don't store it in the fridge for long periods—puff pastry goes soggy fast. If you're not serving it within a day, freezing is the better option.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition