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Peach Brie Pastry Tarts with Peppered Rosemary Honey

Peach brie tarts feature puff pastry squares baked until deeply golden, with creamy melted brie cradling glossy peach slices. Peppered rosemary honey drizzles over hot tarts, pooling into the corners for a bright, savory-sweet summer appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry Thawed and cut into 12 squares.
Brie
  • 4 oz brie cheese Rind on, sliced.
Peaches
  • 3 peaches Pitted and sliced.
Egg wash
  • 1 egg Beaten.
Honey drizzle
  • 0.25 cup honey
  • 2 sprig fresh rosemary Use 2 sprigs; remove after heating.
  • 0.5 tsp black pepper
  • 1 tsp lemon juice Stir in after removing rosemary.
Finishing
  • 1 flaky salt For finishing.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400F and line a sheet pan with parchment.
  2. Score a 1/4-inch border around each pastry square without cutting through, then brush the border with egg wash.
  3. Place a slice of brie in the center of each square and top with a peach slice.
Bake
  1. Bake for 18-20 minutes until the pastry is puffed and deeply golden and the brie is melted.
Peppered rosemary honey
  1. While tarts bake, heat honey, rosemary, and black pepper in a small saucepan over low heat for 3 minutes, then remove rosemary.
  2. Stir in lemon juice and keep the honey warm.
Finish and serve
  1. Drizzle peppered rosemary honey over the hot tarts and finish with flaky salt.
  2. Serve immediately while the brie is still molten.

Notes

Pro tip: cut peach slices thin so they caramelize at the edges without flooding the pastry, and keep the tarts in the oven until the brie looks fully melted. Store leftovers in the fridge up to 2 days; reheat at 350F for 5-7 minutes for best texture, though pastry won’t stay as crisp. Freezing isn’t recommended for the assembled tarts. For a lighter option, swap part-skim brie (still use the rind) to reduce richness while keeping the melt.