Ingredients needed:
- 1 package of crescent roll dough
- 8 ounces Brie cheese
- 1 large pear
- 2 Tablespoons olive oil
- 2 ounces crushed pecans
- Salt and pepper to taste
Preheat the oven to 415 degrees. This is the perfect temperature for this recipe. Open the crescent roll dough by peeling the outer paper off the package. Then smack the package of rolls on the corner of a counter and the dough will usually just start popping out of the package.
The rolls of dough will be in triangles. I put two triangles together to make a square and pinch the dough together to make a seam. Place these dough squares on an ungreased bake pan. Set this aside.
Slice the brie cheese into ¼ inch slices and arrange on top of the dough squares. The cheese will melt during cooking so you can put ¼ inches between cheese slices.
Wash the pear. Slice it in half and remove the core. Slice the pear into thin slices, approximately 1/8 inch thick.
Interleave the slices of pear on top of the brie cheese. Make sure cheese is covered completely.
Lightly brush olive oil over the top of the pears. Sprinkle salt and pepper on top of the pears.
Crush 2 ounces of pecans, walnuts, or macadamia nuts and sprinkle on top of the sliced pears.
Bake these wonderful tarts for 20-25 minutes in the center of a preheated oven. The pastry should look golden brown and the edges of the pears will also be browned.
These brie, pear tarts are best served right from the oven.
You can partially prepare this recipe a day ahead. Just add the pears before you cook the tarts. The pears will spoil if cut too early before baking.
This is a great recipe to make if folks drop over last minute. It is quick to make and elegant to serve. Remember to spread the Aloha Spirit wherever you are. Save an extra tart to bring to a neighbor. Thanks for reading my column and please give me a rating and a comment. Mahalo and Aloha.
