Preheat oven to 375-400°F [approx].
12 steps, about 25 minutes start to finish.
Preheat oven to 375-400°F [approx].
Thaw puff pastry and roll out slightly. Place on a parchment-lined sheet pan. Score a 1-inch border.
Slice pears thin.
Melt butter in a small pan. Add pear slices with a little sugar. Cook briefly to slightly soften and create a light glaze. Reserve the buttery pear juices.
Remove rind from the top and sides of the Brie (leave the bottom rind on). Break or slice the Brie into pieces.
Spread Brie crumbles within the scored border of the pastry.
Arrange pear slices on top in a fan pattern if desired.
Add more Brie crumbles on top of the pears.
Pour the butter-pear juices over the top.
Bake for 20-25 minutes until puff pastry is golden and cheese is melted.
While still hot, break up honey pistachios and scatter over the top. The heat will help the honey spread.
Let cool slightly before slicing.
“Score that one-inch border so the edges puff up around the filling. Scatter the honey pistachios on while the tart's still hot, the warmth loosens the honey so it spreads itself.”
