Ingredients

Instructions

1. 1
   To make the filling, melt butter in a medium pan over medium-high heat. Add shallots, salt and black pepper and cook until translucent, about 3 minutes. Add pears and sage leaves and cook until pears are tender, about 2 minutes. Remove from heat and discard sage leaves once cool enough to handle.
2. 2
   Preheat oven to 350°F. Place shells in a mini muffin tin or baking sheet and fill each with a small spoonful of orange marmalade. Add a small spoonful pear mixture to each shell. Lastly, add diced brie to each shell. Bake until brie is melted, about 10 minutes.
3. 3
   Arrange tarlets on a serving dish and garnish with pomegranate seeds and orange zest. Serve immediately.