This Pear, Brie, and Prosciutto Puff Pastry Tart with Fig Jam and Pistachios is the perfect balance of savory and sweet. It layers creamy brie, buttery prosciutto, and thinly sliced pears over a base of rich fig jam, all baked inside golden, flaky puff pastry. Once baked, it is finished with chopped pistachios, honey, balsamic glaze, fresh thyme, and a sprinkle of flaky salt.

This tart feels luxurious but comes together easily with store-bought puff pastry and simple prep. The brie melts into the fig jam as the pastry bakes, creating a creamy base that complements the crisp pears and salty prosciutto. The final drizzle of honey and balsamic glaze brings just enough sweetness and acidity to balance everything.

This recipe builds on the same concept as my viral Apple Butter Brie Puff Pastry Tart, but this winter version uses figs, pears, and prosciutto for a deeper, cozier flavor. The combination of flavors and textures makes it an incredible appetizer or centerpiece for a dinner party. Serve it warm out of the oven or at room temperature — it is delicious either way.

The best part is how simple it is to assemble. Once you slice the pears and brie, the rest comes together in minutes. It bakes in about 25 minutes, and the only waiting time is to let it cool slightly so the fig jam can set back up before slicing. Every layer brings something special, and the end result looks like something you would find in a bakery window.

If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!

Perfect Pairings with
Pear, Brie, and Prosciutto Puff Pastry Tart

This tart pairs perfectly with an arugula salad tossed with olive oil, lemon juice, and a touch of black pepper. The peppery greens complement the richness of the brie and prosciutto. It also goes well with a light pinot grigio, prosecco, or sparkling rosé — anything that has a little acidity to cut through the richness. For a cozy night in, pair it with roasted chicken or butternut squash soup for a full meal. It is also ideal for serving as an appetizer during the holidays, alongside a charcuterie board or glass of wine.

Ingredients

• 1 sheet (245 g / 8.5 oz) frozen puff pastry, thawed
• 1 jar (240 g / 8.5 oz) fig jam or preserves
• 1 small wheel (225 g / 8 oz) brie cheese, thinly sliced (use the entire wheel)
• 2 ripe but firm pears, sliced with a mandolin on size 1 for thin slices or 2 for slightly thicker slices
• 5 to 6 slices (85 g / 3 oz) prosciutto, halved and loosely folded
• 1 egg, whisked with 1 tbsp (15 ml) water for egg wash
• 2 tbsp (20 g) chopped pistachios
• 2 tsp fresh thyme leaves, divided
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) balsamic glaze
• Flaky sea salt and black pepper, to taste

Nutritional Benefits

Puff Pastry

Puff pastry provides that signature flaky texture while remaining neutral in flavor. If you prefer a lighter option, you can use a whole wheat puff pastry or phyllo dough, though phyllo will be more delicate and less buttery.

Fig Jam

Fig jam adds natural sweetness along with small amounts of calcium, iron, and potassium from the figs. If you cannot find fig jam, apricot preserves or caramelized onion jam can work as a substitute. Each option slightly changes the overall flavor but keeps that same sweet-savory balance.

Brie

Brie is the creamy foundation that ties the tart together. It melts evenly and provides richness without overpowering the other ingredients. If you prefer a sharper flavor, you can use camembert or fontina. For a milder taste, try mozzarella or goat cheese.

Pear

Pears add natural sweetness and a delicate floral note. Choose Bosc or Anjou pears because they hold their shape during baking. If pears are out of season, apples or thinly sliced persimmons make a good replacement.

Prosciutto

Prosciutto contributes a salty, savory contrast to the sweetness of the fruit and jam. You can substitute pancetta, cooked bacon, or omit it entirely for a vegetarian option.

Pistachios

Pistachios add crunch and color while offering healthy fats and protein. You can also use walnuts, almonds, or pecans.

Honey and Balsamic

Honey and balsamic glaze bring sweetness and acidity to balance the richness of the cheese and pastry. Either can be swapped for maple syrup or pomegranate molasses.

Thyme and Flaky Sea Salt

Thyme and flaky salt finish the tart with freshness and a burst of flavor that brightens each bite. If thyme is unavailable, rosemary or even a few leaves of fresh sage work well.

Step By Step Instructions

Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method

How to Make Pear, Brie, and Prosciutto Puff Pastry Tart

Preheat and prepare the pastry.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place your thawed puff pastry on the parchment and gently roll it out to smooth the creases and slightly expand the surface area.

Score the edges.
Using a sharp knife, score a one-inch (2.5 cm) border around the entire puff pastry. Do not cut all the way through — this light cut will create a raised edge as it bakes.

Add the fig jam.
Spoon the entire 8.5-ounce jar of fig jam onto the center of the pastry and spread it evenly to the scored edges. Because of the large surface area, using the whole jar helps create an even layer of flavor that holds the toppings in place.

Layer the pears and brie.
Begin with groupings of four pear slices, fanning them slightly and laying them across the top in two long rows. Alternate the fanned pear slices with slices of brie, continuing down each row in a repeating pattern. This creates an even distribution of flavor and texture across the tart.

Add the prosciutto.
Take half slices of prosciutto, fold them loosely, and place them sporadically across the tart. They will crisp and curl slightly in the oven, adding texture and depth of flavor.

Season and prep for baking.
Sprinkle half of the thyme leaves evenly over the tart and add a light pinch of flaky sea salt. Gently fold up each side of the puff pastry border so that it slightly overlaps the outer edges of the filling. Press down lightly on the corners to seal them. Brush the folded edges with egg wash for a golden finish.

Bake until golden and bubbling.
Bake the tart for about 25 minutes, or until the edges are golden brown and puffed and the brie has melted into the fig jam. Remove from the oven and let it rest on the pan for about 10 minutes. The fig jam will look runny at first but will firm up as it cools.

Finish and serve.
While the tart is still warm, sprinkle the chopped pistachios and the remaining thyme over the top. Drizzle evenly with honey and balsamic glaze. Add another light sprinkle of flaky salt for balance. Allow it to cool slightly before slicing so the fig jam can set and the layers stay intact.

Slice and enjoy.
Use a pizza cutter to slice into 8 to 10 portions. Serve warm or at room temperature.

Troubleshooting Tips for Beginners

The puff pastry did not puff up. Ensure the pastry is cold before baking. Warm dough will bake flat. Always thaw puff pastry in the refrigerator.

The bottom of the tart is soggy. Use parchment paper and do not overload with jam or overly juicy fruit. The thin layer of fig jam and firm pears will bake cleanly without weeping.

The jam looks watery after baking. This is normal. As the tart cools, the jam thickens and sets again, making it easier to slice.

The pears overcooked or dried out. Mandolin slices that are too thin can crisp quickly. If you prefer a softer texture, use setting 2 for slightly thicker slices.

The edges overbrowned. Every oven runs differently. Check the tart around the 20-minute mark and tent the edges with foil if they are coloring too quickly.

The toppings moved when slicing. Allow the tart to cool for at least 10 minutes before cutting so the cheese and jam can firm up.

The tart feels too sweet. Balance it with a drizzle of hot honey instead of regular honey, or add extra flaky salt to the finish.

Storage Instructions

This tart is best the day it is made when the puff pastry is at its flakiest. If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to two days. Reheat on a baking sheet at 350°F (175°C) for about 8 minutes to restore crispness.

You can also freeze the unbaked tart. Assemble it fully, then place it on a baking sheet in the freezer until solid. Wrap tightly in plastic wrap and freeze for up to two months. When ready to bake, place it directly in a preheated 400°F (200°C) oven and bake for about 35 minutes.

Tools You’ll Need to Make
Pear, Brie, and Prosciutto Puff Pastry Tart

• Mandolin Slicer or sharp chef’s knife
• Pastry Brush
• Parchment Paper
• small bowl for egg wash
• Rolling Pin to smooth puff pastry
• Spatula for transferring baked tart
• Baking Sheet

More Cozy Recipes to Try

• Savory Apple Butter and Brie Puff Pastry Tart
• Mini Apple Pies
• Pomegranate Mascarpone Crostini

& More!