Peach Brie Pastry Tarts with Peppered Rosemary Honey Recipe

If you’re ready to swoon over a truly special dessert-meets-savory treat, let me introduce you to Peach Brie Pastry Tarts with Peppered Rosemary Honey. This glorious pastry combines golden, flaky puff pastry, creamy brie, juicy peaches, and loads of fresh basil, all brought together with sweet, herbal, peppery honey. The combination creates a sophisticated bite that walks the perfect line between sweet and savory—exactly the kind of recipe you’ll want to serve at every brunch, picnic, or special occasion. And the best part? It’s way easier to pull off than it looks!

Ingredients You’ll Need

The beauty of Peach Brie Pastry Tarts with Peppered Rosemary Honey is how it takes a few superstar ingredients and lets each one shine, adding layers of flavor and color. Each component brings something special, whether that’s flavor, texture, or a pop of vibrant color to your plate.

• Extra virgin olive oil: A splash helps caramelize the shallots and adds a rich, fruity undertone you’ll actually taste.
• Shallots: Thinly sliced and quickly caramelized, they offer a subtle sweetness and savory depth that plays so well with the peaches.
• Apple cider vinegar: This brightens the caramelized shallots and gives a whisper of acidity to keep everything balanced.
• Kosher salt and black pepper: Don’t skimp—these season every component, enhancing both fruit and cheese.
• Frozen puff pastry: Thawed to just the right chill, this is your shortcut to crisp, buttery, bakery-style pastry without any fuss.
• Brie cheese: Keeping the creamy rind is key; it melts beautifully and adds an unmistakable richness to every bite.
• Fresh basil: Chopped basil brings fresh, peppery-green brightness that ties together everything from pastry to fruit.
• Peaches: Sliced ripe peaches roast into the perfect juicy, caramelized topping—it’s summer on a tart.
• Egg: Brushing with beaten egg gives your tart those deeply golden, shiny bakery edges.
• Honey: This silky drizzle is infused with rosemary and plenty of black pepper for a complex, herbal, slightly spicy finish.
• Fresh rosemary: Chopped rosemary infuses the honey, making this topping both aromatic and beautiful.

How to Make Peach Brie Pastry Tarts with Peppered Rosemary Honey

Step 1: Prepare Your Baking Sheet and Preheat

Begin by preheating your oven to 425 degrees Fahrenheit and lining a large baking sheet with parchment paper. This step ensures your tarts bake evenly and lift off the sheet with no fuss—because who wants to deal with sticking when pastry is involved?

Step 2: Caramelize the Shallots

Heat the olive oil in a skillet over medium heat. When the oil is shimmering, add the thinly sliced shallots and cook until fragrant and soft, about 2-3 minutes. Next, stir in the apple cider vinegar and continue cooking for another 1-2 minutes, letting the shallots caramelize and take on their sweet, tangy flavor. Don’t forget to season with a pinch of kosher salt and black pepper—these layers of seasoning make a difference!

Step 3: Assemble the Pastry Squares

Take your thawed puff pastry sheets and cut each one into four even squares—you’ll end up with eight tarts. Spread a small spoonful of those caramelized shallots onto each square, but be sure to leave a 1/4-inch border around the edges. Top the shallots with slices of brie and sprinkle a shower of chopped fresh basil over each one.

Step 4: Add the Peaches & Season

Arrange the peach slices artfully over the brie and basil, pressing them gently into the cheese so they settle in. Finish this layer with a light drizzle of olive oil and an extra pinch of salt and pepper. This not only adds flavor but helps the peaches roast perfectly in the oven.

Step 5: Fold, Brush, and Season the Pastry

Now, fold the edges of each pastry square inward just enough to “hug” your filling. This creates rustic, pretty borders that hold everything in place. Brush the exposed edges with your beaten egg—this is what makes them gloriously golden—and then sprinkle a generous pinch of black pepper over the top for a little punch.

Step 6: Bake the Tarts

Transfer the assembled tarts to your prepared baking sheet and bake for 15 to 20 minutes, or until the pastry is deeply golden and puffed and the brie is bubbling and melted. The aroma at this point is absolutely irresistible—sweet peaches, buttery pastry, and herby notes wafting from the oven!

Step 7: Make and Drizzle the Peppered Rosemary Honey

While your Peach Brie Pastry Tarts with Peppered Rosemary Honey are baking, mix together the honey, freshly chopped rosemary, and a hearty pinch of black pepper in a small bowl. As soon as the tarts come out of the oven, drizzle each with a spoonful of this infused honey for a glossy, fragrant finish. Serve immediately, enjoy, and just try to resist a second helping!

How to Serve Peach Brie Pastry Tarts with Peppered Rosemary Honey

Garnishes

When it comes to adding that final touch, a few extra basil leaves, a scattering of more fresh rosemary, or a pinch of flaked sea salt work wonders. If you really want to show off, add a few edible flowers or a light zesting of lemon to highlight the tart’s colors and flavors.

Side Dishes

Peach Brie Pastry Tarts with Peppered Rosemary Honey pair beautifully with crispy green salads (think arugula with a lemony vinaigrette), prosciutto-wrapped asparagus, or even just a big platter of fresh berries. For brunch, serve alongside soft scrambled eggs or mimosas—it all feels wonderfully celebratory.

Creative Ways to Present

Arrange individual tarts on slate boards or wooden platters for a rustic look, or cut larger tarts into bite-sized squares for a cocktail party tray. Try serving with little ramekins of extra rosemary honey on the side for dipping, or stack tarts on tiered cake stands for an eye-catching brunch centerpiece. However you do it, the aroma and glossy finish make Peach Brie Pastry Tarts with Peppered Rosemary Honey the star of any spread!

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have any tarts left, allow them to cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, still maintaining that wonderful flaky texture when properly stored.

Freezing

These tarts actually freeze quite well! Once cooled, place them on a baking sheet to freeze individually, then transfer to freezer-safe bags or containers. This way, you can pull out a tart or two whenever you want a quick, elegant snack or dessert. They’ll keep for up to two months in your freezer.

Reheating

For the best results, reheat Peach Brie Pastry Tarts with Peppered Rosemary Honey in a 350 degree oven for about 8-10 minutes, straight from the fridge or freezer. The pastry becomes crisp again, and the cheese and honey get perfectly gooey and warm—just as good as the first time around!

FAQs

Can I use another fruit instead of peaches?

Absolutely! While fresh peaches are the star, nectarines, plums, or even figs work beautifully here—just make sure the fruit is ripe and sliced thin so it roasts nicely atop the brie.

Is it okay to leave the rind on the brie?

Yes, and I highly recommend it! The rind is edible and melts beautifully, adding both flavor and a little structure so your brie isn’t too gooey once baked.

Can I make the tarts ahead of time?

You can prep Peach Brie Pastry Tarts with Peppered Rosemary Honey through the assembly step, then refrigerate (covered) up to 24 hours in advance. Bake them off right before serving for the freshest, flakiest texture!

What if I don’t have fresh rosemary?

You can use a smaller amount of dried rosemary in the honey, but fresh really shines here by infusing the honey with floral, herbal notes that lift up the peaches and cheese.

Is there a vegan or dairy-free version?

While brie is a key flavor, you can substitute a quality vegan cheese and use maple syrup instead of honey. Choose a fruity vegan cheese or herbed cashew cheese for the best flavor. The tarts will still be delectable!

Final Thoughts

There’s something magical about the sweet-savory combination in Peach Brie Pastry Tarts with Peppered Rosemary Honey—they’re unfussy to make, yet stunning enough to steal the show at any gathering. I hope you give them a whirl and share them with your favorite people. After all, any day feels special with a plate of these beauties on the table!

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