Ingredients
- 12 Each 4.5" Heat Pressed Flour Tortillas (28671)
- 6 Oz. Pears, thinly sliced, about 1/8" thick
- As Needed Honey
- 12 Oz. Brie Cheese
- 3/4 cup Bacon, applewood-smoked, cooked, chopped
- 3/4 cup Pecans, toasted, chopped
- 12 Each Blackberries
- 12 Each Raspberries
- 1/4 cup Raspberry Port Glaze, see related recipe
Directions
- Preheat oven 350°F.
- 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 400°F.
- 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.
- To serve: place one each of the raspberries and blackberries on the tart before drizzling with 1 tsp. of the Raspberry Port Glaze.
Ingredients- 4.5 Oz. Raspberries
- 1 Tbsp. plus 1 tsp. Sugar
- 1 tsp. Grand Marnier
- 7 Tbsp. Port, Wine
- 3 Tbsp. Orange Juice
- 1 Sprigs Rosemary, fresh whole
- 3/4 Tbsp. Corn Syrup
Directions
- In a small saucepan over medium-high heat, cook raspberries, sugar, half of the port, and rosemary until raspberries have burst and mixture has thickened slightly.
- Remove the rosemary sprig. Add remaining port, orange juice, Grand Marnier, and corn syrup. Reduce to desired consistency. Finish with black pepper to taste.
