Some recipes look like they took significant effort and take almost none at all. These pear, fig, and brie tarts are exactly that. A sheet of Jus-Rol refrigerated pie crust cut into four squares, spread with orange fig spread, layered with thin slices of ripe pear and creamy brie, folded up at the corners into a rustic little package, brushed with egg wash, finished with a sprinkle of turbinado sugar, and baked at 375°F until the pastry is shatteringly golden and the brie has melted into the fig spread into something warm, creamy, and deeply satisfying. Twenty minutes in the oven and they look like something from a patisserie counter.

The orange fig spread is the ingredient that makes the flavor profile work. Sweet, slightly jammy, and aromatic with a citrus note that brightens the richness of the brie and complements the pear without competing with it. The brie melts completely into the spread during baking so every bite of filling is creamy and cohesive rather than a distinct layer of cheese sitting on top of fruit. The turbinado sugar on the crust adds a crunch and a slight caramel sweetness that finishes the tart in a way that plain egg wash alone cannot.

Ingredients Needed to Make Pear, Fig, and Brie Tarts

Five ingredients and a baking sheet. Here’s what you need:

Jus-Rol refrigerated pie crust (made with real butter; the buttery, flaky quality of this specific crust is what makes the finished tart taste as good as it does without making pastry from scratch)
Orange fig spread (the sweet, jammy, slightly citrusy base layer that ties the pear and brie together; available at most grocery stores near the cheese or specialty foods section)
Ripe but firm pears, thinly sliced (ripe for sweetness and flavor, firm enough to hold their shape during baking without releasing too much liquid)
Brie cheese, sliced (the creamy, slightly earthy cheese that melts into the fig spread during baking and creates the rich, cohesive filling)
Egg, beaten for egg wash (brushed on the corners before folding and over the top before baking for a golden, shiny finish)
Turbinado sugar (coarse raw sugar sprinkled over the egg-washed pastry for a crunchy, slightly caramelized finish)

How to Make Pear, Fig, and Brie Puff Pastry Tarts

Six steps and 30 minutes from start to table.

Step 1: Preheat and Prep

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside. Having the baking sheet ready before you start assembling means the tarts go straight from assembly into the oven without any delay.

Step 2: Cut the Pastry

Unroll the Jus-Rol pie crust onto a clean, lightly floured countertop. The crust comes in a round shape, so use a sharp knife or pastry cutter to trim the curved edges and create one large square. Cut the square into four equal smaller squares, each one being the base for a single tart. The trimmed edge scraps can be twisted, brushed with egg wash and sugar, and baked alongside the tarts as crunchy pastry strips.

Step 3: Add the Filling

Working one square at a time, spread a generous layer of orange fig spread in the center of each square, leaving about an inch of bare pastry around all four edges. The fig spread is the base that everything else sits on and it should be thick enough to taste in every bite. Layer the thinly sliced pears over the fig spread in an overlapping pattern, then lay one or two slices of brie directly over the pears. The brie will melt during baking and the rind can stay on since it softens completely in the oven.

Step 4: Fold the Corners

Lightly brush each corner of the pastry square with egg wash using a pastry brush or your fingers. Fold each corner inward toward the center of the tart, pressing gently where the corners overlap or meet to help them adhere during baking. The folding creates a rustic enclosed border that holds the filling in and gives the tart its characteristic shape. Don’t worry about making it look perfect. The imperfections are what make it look handmade and intentional.

Step 5: Egg Wash and Sugar

Brush the folded pastry tops and any exposed crust generously with the beaten egg wash. The egg wash is what produces the deep golden color and slight sheen on the finished tart. Sprinkle turbinado sugar generously over the egg-washed surface of each tart. The coarse sugar crystals won’t dissolve completely during baking and create a satisfying crunch on the finished pastry.

Step 6: Bake

Transfer the assembled tarts to the prepared parchment-lined baking sheet. Bake at 375°F for 20 minutes until the pastry is deep golden brown, flaky, and puffed, the pears are softened and slightly caramelized at the edges, and the brie is fully melted into the fig spread. Let them rest for 3 to 5 minutes before serving since the filling will be very hot immediately out of the oven.

Storing and Make-Ahead Tips

These tarts are best eaten warm from the oven when the pastry is at its flakiest and the brie is freshly melted. That said, leftovers keep well at room temperature for a few hours or in the refrigerator for up to 2 days in an airtight container.

To reheat, place on a baking sheet in a 350°F oven for 8 to 10 minutes until the pastry re-crisps and the brie warms back through. The microwave works but softens the pastry significantly. The oven is always the better choice for anything pastry-based.

For make-ahead prep, assemble the tarts completely through Step 5 and refrigerate on the parchment-lined baking sheet covered loosely with plastic wrap for up to a day before baking. Bake directly from the refrigerator, adding 3 to 5 extra minutes to the bake time since they’re starting cold.

How to Serve Pear, Fig, and Brie Tarts

Serve warm on a wooden board or a simple white plate with a small drizzle of honey over each tart and a few fresh thyme leaves scattered on top for an herby, slightly floral finishing note that pairs beautifully with the fig and brie. A small handful of arugula alongside adds a peppery contrast to the sweetness of the filling.

For a dinner party appetizer course, serve two tarts per person on a shared board with a glass of white wine or sparkling rosé. The flavor combination is designed for a wine pairing and it works exceptionally well.

Frequently Asked Questions About Pear, Fig, and Brie Puff Pastry Tarts

What is Jus-Rol pie crust and can I substitute it?

Jus-Rol is a European refrigerated pastry brand known for making pastry products with real butter rather than vegetable shortening. The butter content is what gives the finished tart its rich, flaky, golden quality. It’s available at most grocery stores in the refrigerated section. If you can’t find Jus-Rol specifically, any refrigerated butter pie crust works as a substitute. For an even flakier, more puff-pastry-like result, a sheet of store-bought frozen puff pastry thawed in the refrigerator overnight is an excellent alternative that produces a taller, more dramatically layered tart.

What is orange fig spread and where do I find it?

Orange fig spread is a jam-like condiment made from figs and orange that has a sweet, slightly jammy consistency with a citrus undertone. It’s typically found near the specialty cheeses or in the jam and preserve aisle at most grocery stores. Stonewall Kitchen, Dalmatia, and various store brands all make widely available versions. If you can’t find orange fig specifically, plain fig jam or fig preserves work well as a substitute, or add a small amount of fresh orange zest to plain fig jam to approximate the orange flavor.

Do I need to remove the rind from the brie?

No. The brie rind is edible and softens completely during the 20-minute bake so it becomes indistinguishable from the interior in the finished tart. Removing the rind is optional and mostly a matter of preference. Leaving it on requires less prep and the rind adds a very slight earthy depth to the flavor that most people enjoy. If you or your guests find brie rind unpleasant, simply slice it off before layering onto the tart.