Easy Appetizer - Brie and Pear Tartlets by Harry & David

Ingredients - serves 6
1 package of 9-by-14-inch sheets phyllo dough (24 sheets)
½ cup (1 stick) butter, melted
1/3 lb brie cheese, cut into six slices about 1/4-inch thick and 3-inches long
2 pears, thinly sliced lengthwise
¼ cup honey
2 tablespoons fresh thyme
Salt to taste

Directions:
Preheat oven to 400°F.
Line a 17½ x 12½-inch baking sheet with parchment paper. Lay two sheets of phyllo dough on the prepared pan. Keep the remaining dough covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo dough with butter using a pastry brush. Repeat this step, layering the remaining dough on top. Brush the final sheet with butter.*
Place Brie slices in three rows of two on top of the phyllo dough. Bake for 10 minutes.
Once the Brie has melted, remove tart from oven and carefully layer pear slices on top of each piece of Brie. Return tart to oven and bake until the crust turns brown and crispy, 15–20 minutes.
Let the tart cool for 5 minutes. Cut into six rectangles so there is a piece of Brie and pear on each. Drizzle with honey and sprinkle with thyme and salt. Serve warm.