Warm Brie And Pear Tartlets Recipes

Steps:

• Pre-bake phyllo shells according to package directions. Set aside to cool.
• Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Steps:

• Fill tart shells with a slice of brie.
• Top with diced pears.
• Drizzle with honey, if desired.
• Place on greased baking sheet and bake at 375 for 7-8 minutes, till cheese is bubbling. Serve immediately.

Steps:

• Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
• Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
• Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
• Increase the oven temperature to 400˚F (200˚C).
• In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
• Add the butter and pulse to combine, until no large chunks of butter remain.
• Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
• Bake the crust for 10 minutes.
• Reduce the oven temperature to 375˚F (190˚C).
• Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
• Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
• Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
• Bake for 40 minutes, until the pears have softened.
• Let cool for 10 minutes before slicing.
• Enjoy!