►Jam: Add raspberries, ¼ cup water, lemon juice, and sugar to a medium saucepan set over medium heat. Reduce heat to medium-low, and simmer mixture until liquid has reduced and fruit has a jamlike consistency, about 15 minutes. Remove from heat and set aside to cool.

►PUFF-TARTS: Heat oven to 450°F and line a rimmed baking sheet with parchment paper. Lay out puff pastry on a lightly floured surface, and cut each sheet into 6 squares (for a total of 12). Add a brie slice and 2 teaspoons raspberry jam to the center of 6 squares.

►Brush borders of pastry squares with egg wash, and top with remaining pastry squares. Press down along edges with a fork to seal pastry together. Place puff-tarts on the prepared baking sheet and brush with remaining egg wash. Sprinkle coarse sugar over tops.

►Bake puff-tarts for 12 minutes, or until puffed and golden brown. Top with honey, powdered sugar, and chopped pistachios, if desired.