Instructions

1. Preheat oven to 400º F. Line a baking sheet with parchment paper.
2. Unfurl the puff pastry to form a rectangle. Spread the pieces of brie evenly over the pastry, allowing a 1 inch border around the edges. Top the brie with the pear slices.
3. Fold the edges of dough over the pear slices and pinch the corners together. Combine the egg yolk and cream in a small bowl. Brush this mixture on the border of the dough.
4. Transfer the baking sheet to the oven and bake for 30 minutes.
5. While the pastry is baking, melt the butter in a saucepan over medium heat. Once melted, add the rosemary sprig.
6. Lower the heat to medium-low and continue cooking the butter until it is lightly browned and the rosemary is crisp. Remove and set the rosemary aside, discarding any leftover butter.
7. After the 30 minutes, remove the baking sheet from the oven and drizzle 2 tbsp of the Brown Sugar & Spice Ham Glaze over the top.
8. Return the pastry to the oven and bake for another 10 minutes, or until the pastry appears golden and caramelized.
9. Remove the tart from the oven and transfer to a cutting board. Allow to cool, then top the tart with slices of prosciutto, a drizzle of the remaining glaze, and a garnish of rosemary.
10. Slice and serve!

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