Apricot-Pecan-Brie Tarts

1. 1

   Bake pecans at 350u00b0 in a shallow pan for 10 to 15 minutes or until toasted; cool.

2. 2

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

3. 3

   Roll pastry 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.

4. 4

   Bake pastry at 425u00b0 for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry, forming tart shells.

5. 5

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

6. 6

   * 24 wine-and-cheese crackers may be substituted. Top each cracker with 1/2 teaspoon preserves, cheese, and a pecan half; place on a baking sheet. Bake at 350u00b0 for 5 minutes or until cheese melts. For testing, us used Prima Gourmet crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.