Peach Brie Pastry Tarts Honey

Peach Brie Pastry Tarts with Peppered Rosemary Honey deliver the best of summer with a crispy buttery base and a dreamy combination of gooey cheese and juicy peaches all brightened with a drizzle of herby honey. Whenever peaches hit their peak these come out in my kitchen for brunches or summer parties and people go wild for the sweet and savory bite.

The first time I layered ripe peaches over brie for these pastries I knew I had a new summer tradition My family requests them for every special breakfast now and friends always ask for the recipe.

Ingredients

• Extra virgin olive oil: adds richness use good quality for best flavor
• Shallots: give subtle sweetness and depth look for firm shiny shallots
• Apple cider vinegar: adds an acidic pop choose raw unfiltered if you can
• Kosher salt and black pepper: basic seasoning to amplify all the flavors
• Frozen puff pastry: provides a foolproof flaky base thaw before using and keep it cool
• Brie cheese: brings creamy mild luxury buy a whole wheel and slice it yourself with rind on
• Fresh basil: delivers freshness and herbal notes the greener the leaves the better
• Peaches: offer summery sweetness use firm ripe fruit for easy layering
• Egg: makes the pastry shiny and golden look for large eggs with deep yolk color
• Honey: ties it all together with floral notes seek out local varieties if possible
• Fresh chopped rosemary: adds earthy perfume to the honey pick plump fragrant sprigs

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit to ensure an even golden bake Place a sheet of parchment paper on your baking sheet so the pastries release without sticking

Caramelize the Shallots:

Warm olive oil in a skillet over medium heat When shimmering add sliced shallots Stir gently so they soften and turn translucent for about three minutes Splash in apple cider vinegar Continue cooking for a minute or two longer until shallots are caramel colored Stir in a pinch of salt and pepper then set aside to cool slightly

Prepare the Pastry Bases:

Slice each sheet of thawed puff pastry into four equal squares Arrange the squares on the prepared baking sheet Spread a little of the savory shallot mixture onto the center of each leaving a quarter inch clean border along the edges

Layer Brie Peaches and Basil:

Lay one or two slices of brie on top of the shallots Sprinkle with chopped basil for an herbal fresh note Arrange peach slices on top of the cheese nestling them in a single layer and pressing gently so they adhere

Season and Shape:

Drizzle a bit more olive oil across the tops and sprinkle lightly with extra salt and pepper Fold the pastry edges inward to form a rustic border around each tart

Egg Wash and Black Pepper Crust:

Use a pastry brush to coat the exposed pastry edges with beaten egg This helps the crust turn beautifully golden Dust with extra black pepper for aromatic bite

Bake to Golden Perfection:

Slide the sheet into the oven and bake for fifteen to twenty minutes until the pastry is deep golden and the cheese melts into the fruit If your kitchen runs hot check early to avoid overbaking

Make the Peppered Rosemary Honey:

While the tarts cool combine the honey chopped rosemary and a big pinch of black pepper in a small bowl Stir well to make a pourable drizzle

Serve and Enjoy:

Transfer the warm tarts to a serving platter and finish with a generous spoonful of the herby honey Serve right away while the brie is still soft

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I look forward to the basil in these tarts all year Freshly picked basil from my backyard brings a sweetness that makes the pastry perfume the kitchen It always reminds me of hosting my sister for her birthday breakfast where these completely stole the show

Storage Tips

Keep leftover tarts in an airtight container in the fridge for up to two days For best texture reheat in an oven or toaster oven at 325 degrees for five to eight minutes This brings back the crisp layers and warms the brie gently Microwaving works in a pinch but can soften the pastry

Ingredient Substitutions

Try nectarines or plums if peaches are out of season You can use camembert in place of brie Thyme works beautifully instead of rosemary in the honey If you have puff pastry scraps reroll them for mini tarts

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Serving Suggestions

Serve these tarts with a crisp arugula salad topped with toasted walnuts They are lovely for brunch next to scrambled eggs and smoked salmon At a party cut each tart into small squares for sharing on a cheese board

A Bite of History

Peach and brie is a classic French-inspired pairing that celebrates the best of summer fruit and creamy cheese Puff pastry has deep European roots dating back to French and Spanish kitchens pairing beautifully with both sweet and savory fillings

Frequently Asked Questions About Recipes

→ Can I use a different cheese instead of brie?

Soft cheeses like camembert or goat cheese can be substituted for brie, giving a similar creamy texture and flavor profile.

→ How do I prevent the puff pastry from getting soggy?

Spread a thin layer of caramelized shallots before adding cheese and peach slices, and avoid excess moisture to keep pastry crisp.

→ Can I make these tarts ahead of time?

It’s best to bake just before serving, but you can assemble the tarts and refrigerate them for up to a few hours ahead.

→ Which peaches work best?

Firm, ripe peaches hold their shape when baked, offering a pleasant texture and sweet juiciness to complement the cheese.

→ What pairs well with these tarts?

Serve with a crisp salad, chilled white wine, or as a standout addition to a summer brunch spread.