Melt the basil butter and add the brown sugar. Mix well
Roll out the Puff Pastry sheet
Using the tart pan (see note #3), cut out the shape of the tart.
Roll out the cut out shape a little more and place them inside the tart pan
Shape the puff pastry in the shape of the tart pan
Using a knife, make shallow cuts in the bottom of the pastry
Butter only the bottom of the tart and not the raised edges
Arrange the pears in a circular pattern. Use the 2 pear types alternatively
Top with about 1 Tbsp of the Butter and Sugar mixture
Add the Gorgonzola on the top. I used about 1 tsp per tart
Finally, add the pistachios on top (About 1Tbsp per tart)
Place in the oven and cook for about 15 minutes
Remove and serve (See Note #4)
Notes
#1) Use my Basil Butter recipe or make your own. To 2/3 cup melted butter, add 1/4 cup chopped basil, crushed garlic, lime and lime zest. Mix well#2) The puff pastry should be at room temperature. I left it on the counter-top for about 2 hours.#3) I used mini tart pans. They are 4.75 inch Tart/Quiche pans#4) These tarts are best served hot. So, as soon as they are ready, let them cool to touch and serve immediately.