Brie and Pear Tarts Recipe
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Brie and Pear Tarts Recipe
Description
The Brie and Pear Tarts Recipe uses mini phyllo tart shells as a crisp base for ripe Brie cheese paired with diced pears and chopped pistachios. Fresh thyme adds a subtle herbal note, and a drizzle of honey brings sweetness that complements the cheese and fruit.
Baking at 400°F for 8 to 12 minutes melts the Brie and warms the pears, while the phyllo shells turn golden and crisp. The pistachios provide a crunchy texture contrast, and the herbs add aromatic depth.
This recipe produces 15 small tarts that can be served warm, ideal for appetizers at gatherings or as a refined snack option. The combination of textures and flavors makes these tarts appealing for those seeking a blend of creamy cheese and fresh fruit in a portable bite.
Ingredients
- 15 phyllo tart shells mini
- ¼ pound Brie cheese cut into 15 small chunks, ripe
- 1 pear small dice, ripe
- ¼ pistachios chopped, shelled
- thyme fresh
- 2 tbsp honey or to taste
Instructions
- Preheat the oven to 400°F and line a jelly roll pan with parchment paper.
- Add mini tart shells to your pan, spaced at least one inch apart from one another. Add a piece of Brie to each cup, along with a pear piece and a sprinkle of chopped pistachios.
- Repeat and fill all cups. Sprinkle with thyme and drizzle with a little bit of honey and bake for 8-12 minutes, or until tarts are golden and cheese is melted. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15tarts
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 53kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 55mg | 2% |
| Potassium | 25mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.