Shelly's Recipe

APRICOT PECAN BRIE TARTS

Category: Quiche and Savory Tarts / Tartlettes

1 (8 oz) Brie round, chilled
1 pkg (17.25 oz) frozen puff pastry sheets, thawed
1/3 cup apricot preserves
24 pecan halves, toasted

Preheat the oven to 425. Slice the rind from the cheese then cut the cheese into 24 cubes; set aside. Roll each pastry sheet out to a 10 inch x 15 inch rectangle on a lightly floured surface; cut each sheet into 12 equal squares. Fit the squares into miniature muffin pans, extending the corners slightly above the cup rims. Bake for 10 to 12 minutes, or until golden.

Remove from the oven, and gently press the handle of a wooden spoon into the center of each pastry, forming tart shells. Spoon 1/2 tsp preserves into each shell; top with a cheese cube and a pecan half. Bake for 5 to 7 minutes, or until the cheese melts; serve immediately.

SERVING SUGGESTION: These little tarts make a great not-so-sweet dessert for a wine and cheese party. They are good with different-flavored preserves for variety!