“These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine.”
READY IN:
27mins
YIELD:
24 tarts
UNITS:
US

Ingredients Nutrition

  • 24 prepared tart shells (or buy ready made uncooked tart shells, the bought shells work very well)
  • 1 (4 1/2 ounce) package brie cheese
  • 3 tablespoons finely chopped pecans
  • 3 tablespoons packed brown sugar
  • 2 tablespoons whiskey or 2 tablespoons apple juice

Directions

  1. Bake tart shells blind, or if bought according to directions on package.
  2. Divide brie into 24 wedges and place in baked tart shells.
  3. In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
  4. Reduce heat and simmer for 1 minutes or until thickened.
  5. Working quickly, spoon pecan mixture over Brie.
  6. (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.

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