Pecan Brie Tarts

READY IN: 27mins
Derf
Recipe by Derf

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.

Top Review by Melissa FLA

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.

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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