person(s)
Preheat the oven to 180 °C.
Cut the puff pastry into squares large enough to line the cups of a muffin pan. Place a square in each cup, letting the four corners hang over the edge, then prick the pastry lightly.
Place a piece of Brie, a thin slice of pear, and a spoonful of pear-cardamom confit in the center.
Bake for about 20 minutes, until the dough is golden brown and the Brie is melted.
As soon as it comes out of the oven, sprinkle with chopped pecans, add a little pepper, and a small sprig of rosemary. Serve warm.
