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Brie and Pear Tartlet
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Brie and Pear Tartlet Recipe

An irresistible combination of sweet and savory goodness.

Pears and cheese have been paired together since the medieval times, and we can taste why. It’s a luxurious combination of salt, fat, sugar and is a brilliant mesh of textures. If you’re one for opposing flavors that meld so perfectly, then try this brie and pear tartlet. This recipe from Haley Williams at If You Give a Blonde a Kitchen, is made using our Royal Riviera® Pears, which we can’t wait for you to enjoy this fall. She has placed the ingredients on phyllo dough, which gives the dish a perfect crunch. To prevent the phyllo from drying out keep the sheets covered with plastic wrap or a damp towel while you’re working. If a sheet rips, just patch it back together with melted butter and continue. The layers of phyllo dough and butter are topped with brie and sliced pears. While baking in the oven, the flavors become even more apparent. Served with a drizzle of honey and a sprinkle of fresh thyme, these pear tartlets are simply irresistible.

Ingredients - serves 6

  • 1 package of 9-by-14-inch sheets phyllo dough (24 sheets)
  • ½ cup (1 stick) butter, melted
  • 1/3 lb brie cheese, cut into six slices about 1/4-inch thick and 3-inches long
  • 2 pears, thinly sliced lengthwise
  • ¼ cup honey
  • 2 tablespoons fresh thyme
  • Salt to taste


  1. Preheat oven to 400°F.
  2. Line a 17½ x 12½-inch baking sheet with parchment paper. Lay two sheets of phyllo dough on the prepared pan. Keep the remaining dough covered with plastic wrap or wax paper and a damp kitchen towel.
  3. Lightly coat the phyllo dough with butter using a pastry brush. Repeat this step, layering the remaining dough on top. Brush the final sheet with butter.*
  4. Place Brie slices in three rows of two on top of the phyllo dough. Bake for 10 minutes.
  5. Once the Brie has melted, remove tart from oven and carefully layer pear slices on top of each piece of Brie. Return tart to oven and bake until the crust turns brown and crispy, 15–20 minutes.
  6. Let the tart cool for 5 minutes. Cut into six rectangles so there is a piece of Brie and pear on each. Drizzle with honey and sprinkle with thyme and salt. Serve warm.
*You may roll ¾ of an inch of each side toward the center to form the outer rim of the tart, or you may keep it free-form to let the edges get crispy.
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