Spiced Honey Im Hot Baked Brie Tartlets

Buttery mini tartlets filled with creamy baked Brie and bright roasted pear, finished with a drizzle of Honey Im Hot for a sweet spicy contrast. These elegant bite sized tarts are perfect as an appetizer or party snack and highlight Honey Im Hot both as a glaze and a finishing drizzle.

Ingredients

1 sheet frozen puff pastry, thawed (about 8 ounces)
8 ounces Brie cheese, rind on, chilled
1 Bosc pear, firm but ripe, cored and thinly sliced
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon flaky salt plus extra for finishing
1 large egg beaten (for egg wash)
3 tablespoons Honey Im Hot (see product link at the bottom to purchase)
2 tablespoons toasted chopped pecans or walnuts (optional)
Fresh thyme leaves for garnish (optional)

Equipment

Mini tartlet pan or 12 muffin tin cups
Baking sheet

Instructions

Preheat the oven to 400°F (200°C). Lightly butter the tartlet pan or spray the muffin tin and place on a rimmed baking sheet for easy handling.
On a lightly floured surface, unfold the thawed puff pastry and roll gently to smooth seams. Cut into 12 equal rounds or squares slightly larger than the tartlet wells. Press the pastry pieces into the tartlet pan or muffin cups, forming a small shell with the edges slightly higher than the well.
Prick the bottom of each shell lightly with a fork. Brush the pastry edges with beaten egg for a golden finish. Chill the shells in the fridge for 5 minutes while you prepare the filling.
Slice the Brie into 12 equal small rounds or wedges that will fit inside each pastry shell. If the rind feels too thick, you can trim a little, but leave some rind for structure and flavor.
In a small skillet over medium heat, melt the butter. Add pear slices, lemon juice, cinnamon, and 1/8 teaspoon flaky salt. Sauté just until pears begin to soften and gain a light golden edge, about 2 to 3 minutes. Remove from heat and let cool slightly.
Place one Brie piece into each chilled pastry shell, then top with one or two sautéed pear slices. Spoon about 1/2 teaspoon of Honey Im Hot over the pear and Brie in each tartlet—this acts as an internal glaze that will meld while baking.
Bake on the center rack for 12 to 15 minutes, until the pastry is puffed and golden and the Brie is soft and slightly melted. Watch carefully so pastry does not overbrown.
Remove tartlets from the oven and allow to cool in the pan for 3 minutes, then transfer to a serving platter. For a finishing flourish, gently warm the remaining 2 tablespoons Honey Im Hot in a small bowl (10 seconds in microwave or a few seconds over low heat) and drizzle about 1/4 teaspoon over each tartlet.
Sprinkle with remaining flaky salt, chopped toasted pecans, and a few fresh thyme leaves for color and herbal brightness. Serve warm or at room temperature.

Creative Use of Honey Im Hot

In this recipe Honey Im Hot serves two roles: a glaze inside the tartlet that caramelizes slightly with the Brie and pear during baking, and a fresh finishing drizzle that brightens the dish with heat and tang. For a make ahead option, assemble tartlets and refrigerate (without the final drizzle) for up to 6 hours. Warm and add the finishing drizzle just before serving to preserve the honey texture and shine.

Notes

Swap pears for thin apple slices if you prefer a crisper bite.
To make these nut free, omit the toasted pecans.
If you do not have puff pastry, small pre made phyllo shells can be used; reduce bake time to prevent overbrowning.

Find Honey Im Hot here: https://coomoojams.com/product/honey-im-hot/

Recipes

Spiced Honey Im Hot Baked Brie Tartlets