Riesling Infused Pear and Brie Tarts
Higher in acidity, our Columbia Valley Riesling pairs well with the creamy mouthfeel of the brie and puff pastry. When paired together, you will pick up more of the melon and tree fruit notes in the Riesling. Makes 15 bites
Ingredients
- 1 box frozen puff pastry tarts
- 1 Bartlett pear
- ½ wheel brie, cut into 1” pieces
- 1 cup Chateau Ste. Michelle Riesling
- ¼ cup honey
- 2 Tbsp brown sugar
- 2 Tbsp Dijon mustard
Directions
- Peel and core the pear, slice into ¼” x ¼” pieces and marinate with Chateau Ste. Michelle Riesling for 1 hour.
- Cook pastry tarts according to package.
- Preheat oven to 350°F. Strain Pears from Riesling.
- Whisk together the honey and brown sugar until the sugar has dissolved.
- With cooled tart shells brush insides with Dijon mustard, add a brie piece to each tart and top with a couple pieces of pear.
- Lightly brush honey glaze over the pear.
- Bake on a baking sheet for 9-11 min.
- Serve warm or room temperature and enjoy with Chateau Ste. Michelle Riesling!