Peach Brie Pastry Honey

These peach brie pastry tarts are a go-to when you want something elegant yet absolutely no-fuss. You get the flaky pastry you crave, creamy cheese, peak-of-summer peaches, and a honey drizzle that makes everyone think you spent ages in the kitchen. They work perfectly for brunch or a quick dessert when you want to impress.

Every time I make these, guests end up hovering near the oven because the smell is unreal. The hit of herby honey at the end was a happy accident that my family now requests without fail.

Ingredients

• Frozen puff pastry: Each sheet gives you those golden layers with hardly any work Make sure it stays cold until ready to bake for best lift
• Extra virgin olive oil: Brings lush flavor and helps caramelize the shallots Go for a fruity bottle if you can
• Shallots: Thinly sliced they turn sweet and fragrant as they caramelize Choose bulbs that are firm and heavy
• Peaches: Choose ripe but firm fruit for good flavor and easy slicing Avoid overripe or bruised ones
• Brie cheese: Creamy with a bit of funk If you like bold flavor leave the rind on
• Fresh basil: Adds garden brightness and makes the tarts feel fresh
• Fresh rosemary: Delivering a woodsy punch pairs so well with honey Use leaves that look vibrant and green
• Apple cider vinegar: Wakes up the shallots and deepens their taste Clear gold liquid signals quality
• Kosher salt and black pepper: Essential for drawing out the bright flavors Use flaky salt and pepper you grind fresh for best results
• Egg: For brushing on the pastry to get it perfectly glossy Use a medium or large fresh egg
• Honey: Adds floral sweetness The runnier the better for easy drizzling

Step-by-Step Instructions

Preheat and Prepare the Oven:

Set your oven to two hundred twenty degrees Celsius Place parchment paper on your baking sheet so nothing sticks

Caramelize the Shallots:

Heat olive oil in your skillet over medium heat Add sliced shallots and cook for about three minutes stirring so they do not burn Add apple cider vinegar Continue to stir for one to two more minutes until shallots become golden and smell sweet Season lightly with salt and freshly cracked pepper

Prepare the Pastry:

Cut each thawed sheet of puff pastry into four squares You will have eight squares in total Place them on your lined baking sheet a few centimeters apart

Layer the Flavors:

Add a spoonful of caramelized shallots to each square keeping a border along the edge Place a slice of Brie on top Sprinkle with chopped basil Set peach slices gently over the cheese and press very lightly Drizzle with a bit of olive oil and add a touch more salt and pepper

Shape and Brush the Pastry:

Fold the pastry edges in a little to make a border Brush these edges with beaten egg for shine Sprinkle a final pinch of black pepper over each tart

Bake Until Golden:

Put the tray in your hot oven Bake for fifteen to twenty minutes The pastry should rise and brown and the cheese will look melted and bubbling at the edges

Finish with Herbed Honey:

While the tarts bake mix your honey with chopped rosemary and black pepper As soon as you take the tarts out of the oven use a spoon to drizzle this honey overtop Serve warm

Pin

Peaches make these shine but I love how the brie melted into tiny pools on the bottom crust I will never forget the year my cousin asked for these instead of birthday cake

Storage Tips

Once cooled store leftover tarts in a single layer in an airtight container They will keep for up to two days in the refrigerator To reheat bake in a low oven until the pastry crisps again Microwaving makes the pastry soft so I avoid it

Ingredient Substitutions

If you do not have brie camembert or any creamy soft cheese works great Nectarines or plums can step in for the peaches Fresh thyme or lemon zest can be swapped for basil and rosemary Just take care with the amount if herbs are potent

Serving Suggestions

I like to serve these slightly warm with a leafy salad for a brunch spread or arrange on a board with grapes and nuts for desserts For a celebration add a few drops of balsamic glaze right before eating

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Cultural Context

Puff pastry tarts like these are a classic in modern European kitchens though flavor combos change with the season This recipe proves that French cheese and fresh fruit make a pairing that never goes out of style If you want to appear fancy with minimal effort this is it

Recipe FAQs

→ Can I use another fruit instead of peaches?

Yes, nectarines or plums offer a similar texture and sweetness. Adjust baking time for juicier fruit.

→ Do I need to remove the brie rind?

No, the brie rind is edible and helps the cheese hold shape while baking. Feel free to trim if you prefer.

→ Can these tarts be made ahead?

They are best enjoyed fresh, but you can bake the pastry shells ahead and assemble just before serving.

→ How do I keep the pastry crisp?

Ensure your puff pastry remains chilled before baking, and avoid overloading with wet ingredients.

→ What herbs can I substitute for basil and rosemary?

Try fresh thyme, tarragon, or chives in place of basil and rosemary for a different herby profile.