Apricot-Pecan Brie Tarts

1. 1

   Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until

2. 2

   toasted; cool.

3. 3

   Remove rind from cheese; cut cheese into 24 cubes, and set aside.

4. 4

   Roll pasty into a 15- X 10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims.

5. 5

   Bake pastry at 425 degrees for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon in the center of each pastry, forming tart shells.

6. 6

   Spoon 1/2 tsp preserves into each shell; top with cheese cube and a pecan half. bake 5 more minutes or until cheese melts; serve immediately.

7. 7

   SUBSTITUTION suggestion from Daniel Brechin:

8. 8

   24 wine and cheese crackers may be substituted. Top each cracker with 1/2 tsp, cheese, and pecan half; place on baking sheet. Bake at 350 degrees for 5

9. 9

   minutes or until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.