INGREDIENTS

12 each  4.5" Heat Pressed Flour Tortillas (28671)  
6 oz.  Pear , thinly sliced , about 1/8" thick 
 Honey , as needed  
12 oz.  Brie Cheese 
3/4 cup  Pecans , toasted , chopped 
3/4 cup  Bacon , applewood-smoked , cooked , chopped 
12 each  Blackberries  
12 each  Raspberries  
1/4 cup  Raspberry Port Glaze , see related recipe 

DIRECTIONS

1.) Preheat oven 350°F.

2.) Drizzle pear with honey and bake on parchment lined sheet pans in a convection oven at 350°F for 8-10 minutes. Allow to stand until cool enough to handle. Increase oven temperature to 400⁰F.

3.) Press tortillas into large muffin tins to create a bottom crust. In each tart, layer ½ oz. of pear, 1 oz. of Brie, and 1 tbsp. each of bacon and pecans. Bake in a convection oven at 400°F for 6-8 minutes, or until cheese is bubbly. Allow to cool slightly.

4.) To serve: place one each of the raspberries and blackberries on the tart before drizzling with 1 tsp. of the raspberry port glaze.

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