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.
- Bake tart shells blind, or if bought according to directions on package.
- Divide brie into 24 wedges and place in baked tart shells.
- In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
- Reduce heat and simmer for 1 minutes or until thickened.
- Working quickly, spoon pecan mixture over Brie.
- (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.
Tried these out at a holiday party, and they were a hit. I couldn't find pre-made frozen tart shells, so I used a biscut cutter, a mini muffin tin, and a few rolled out pre-made pie shells for the tarts. Note: prick the tart shells befor cooking, or you will end up with tart puffs instead of cups. As for the brie, I used Aloutte rindless packaged brie (fussing with slicing off the rind is a time wasting pain). I also doubled the nut topping mixture (I ran out on the first try of making these). Although I served as an app., next time I would serve with wine after dinner. Great recipe.
This recipe is a 'keeper'. My sister made these last night for us as a little appetizer. Everyone loved them. Thanks so much for the recipe. I'm always looking for new and different ideas to serve during the holidays.... this will certainly be a nice addition to my menu.
These are just wonderful little morsels! The topping just really adds a great counterpoint to the pungent brie. These lasted all of about 10 minutes on the buffet table - I will definately be making these again. A plus - very easy to make!