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Peach Brie Pastry Tarts with Peppered Rosemary Honey

Peach brie tarts feature puffed golden pastry squares with creamy melted brie and caramelized peach edges, finished with peppered rosemary honey. This summer appetizer bakes quickly at high heat so the brie stays molten and the honey pools into the corners for a glossy finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry squares and filling
  • 1 puff pastry sheet thawed and cut into 12 squares
  • 4 oz brie cheese rind on sliced Keep the rind on for best flavor during melting.
  • 3 fresh peaches pitted and sliced Slice thin so they caramelize at the edges while tart bakes.
  • 1 egg beaten Beaten egg used for the egg wash.
Peppered rosemary honey
  • 0.25 cup honey
  • 2 fresh rosemary sprigs Remove from honey after heating.
  • 0.5 tsp black pepper
  • 1 tsp lemon juice Stir in after removing rosemary.
  • 1 flaky salt for finishing Sprinkle right after drizzling honey.

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 400F and line a baking sheet with parchment, using a rack in the center position for even browning.
  2. Score a 1/4-inch border around each puff pastry square without cutting through, then brush the border with beaten egg so it puffs into a raised frame.
Assemble tarts
  1. Place a slice of brie in the center of each pastry square, then set a peach slice on top so it covers the brie slightly.
Bake and make the honey
  1. Bake for 18-20 minutes at 400F until pastry is puffed and deeply golden and the brie is melted and bubbling at the edges.
  2. While tarts bake, heat honey, rosemary, and black pepper in a small saucepan over low heat for 3 minutes, stirring until fragrant; remove rosemary.
  3. Stir lemon juice into the honey, then keep it warm just off the heat so it drizzles easily.
Finish and serve
  1. Drizzle peppered rosemary honey over the hot tarts so it pools into the corners of the puffed border.
  2. Finish with flaky salt and serve immediately while the brie is still molten.

Notes

Pro tip: slice peaches evenly and keep brie rind-on for richer flavor as it melts; if your pastry edges brown too fast, tent loosely with foil for the last 3-5 minutes. Store leftover tarts in the refrigerator up to 2 days; rewarm at 350F until hot, though the brie won’t be as molten. Freezing is not recommended. For a dairy-light swap, use a plant-based brie style cheese that melts, keeping everything else the same.