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Pecan Brie Tarts

Source of Recipe

Unknown


Recipe Introduction

I usually make these in mini muffin pans. I buy a box of pie crust mix and press the dough into the muffin tins and then bake the dough and then fill and bake the filling until bubbly. After filling you can freeze until ready to use.... just bake when they come out of freezer.

List of Ingredients

24 prepared tart shells
1 (4 1/2 ounce) package Brie cheese
3 Tablespoons finely chopped pecans
3 Tablespoons brown sugar (packed)
2 Tablespoons whisky or apple juice



Recipe

Bake tart shells according to your recipe or directions on package if store bought.

Divide Brie into 24 wedges.

In a saucepan, heat pecans, sugar and whisky 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° degree oven for 10 minutes or until hot and bubbly.