Oregon Cheese

Pear & Brie Tartlet

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At a glance

1/4 c water
1 c raw can sugar or white sugar
4 Anjou or Bosc pears, peeled, cored, & sliced
1/2 c water
1 cinnamon stick
2 T brandy (optional)
8 oz Brie cheese (Isigny St. Mere or other mild Brie), cut into 1” long slices
1 sheet frozen puff pastry, thawed


Preheat oven to 350°.

Lightly butter four 4 oz individual baking dishes (ramekins). In a med saucepan, bring 1/4 c water & sugar to a boil on high. Cook 5 min until light brown, stirring occasionally.

Add pears & toss. Add 1/2 c water, cinnamon stick, & brandy. Cook 3 min until pears start to soften. Remove pears with a slotted spoon & set aside. Reduce syrup 3 min until light amber & keep warm. Line puff pastry, cut to fit, inside ramekins. (Reserve remaining puff pastry for another use.)

Divide pears & Brie into ramekins, reserving 4 pieces Brie for garnish. Drizzle with reserved syrup. Bake 25 min at 350° until puffed and golden.

Top with reserved cheese & serve.


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