- 1 sheet puff pastry, defrosted
- ¼ pound Brie cheese at room temperature
- 5–6 fresh figs
- 1 large Anjou pear
- 1/3 cup local chopped salted pecans, plus 3 whole pecans for garnish
- 1/8 cup local honey (heated about 8 seconds for easier spreading)
Have all ingredients at room temperature. Preheat oven to 425°.
Roll out puff pastry to fit a 9-inch round tart pan. Place pastry on the bottom and sides of the pan. Spread Brie over crust. Cut stems from figs then slice in half and place, skin side down, along the edge of the tart pan.
Slice pear into wedges about 1/8–¼ inch wide and place under the fig slices with the narrow part of the pear meeting in the center of the tart.
Place chopped pecans between the pears, filling the space. Place the 3 whole pecans in the middle where the pears meet for garnish.
Brush the honey over the entire tart. Bake for 15–20 minutes, until the pastry is puffed and golden brown.
Optional variations: Add apple butter or fig jam, over the Brie for a sweeter tart.
Add ginger or similar fall spice to the honey for added flavor.