12 each 4.5" Heat Pressed Flour Tortillas (28671)
6 oz. Pear , thinly sliced , about 1/8" thick
Honey , as needed
12 oz. Brie Cheese
3/4 cup Pecans , toasted , chopped
3/4 cup Bacon , applewood-smoked , cooked , chopped
12 each Blackberries
12 each Raspberries
1/4 cup Raspberry Port Glaze , see related recipe
1.) Preheat oven 350°F.
2.) Drizzle pear with honey and bake on parchment lined sheet pans in a convection oven at 350°F for 8-10 minutes. Allow to stand until cool enough to handle. Increase oven temperature to 400⁰F.
3.) Press tortillas into large muffin tins to create a bottom crust. In each tart, layer ½ oz. of pear, 1 oz. of Brie, and 1 tbsp. each of bacon and pecans. Bake in a convection oven at 400°F for 6-8 minutes, or until cheese is bubbly. Allow to cool slightly.
4.) To serve: place one each of the raspberries and blackberries on the tart before drizzling with 1 tsp. of the raspberry port glaze.
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