Apricot-Pecan Brie Tarts

Ingredients:

25 pecan halves
1 (8-ounce) package Brie, chilled
24 – puff pastry tart shells, thawed*
1/3 cup apricot preserves **

Preparation

1. Bake pecans at 350° in a shallow pan for 10 to 15 minutes or until toasted; cool.
2. Remove rind from cheese; cut cheese into 24 cubes, and set aside.
3. Bake pastry tart shells at 425° for 10 to 12 minutes or until it begins to brown. Remove from oven.
4. Spoon 1/2 teaspoon preserves into each shell; top with a cheese cube and a pecan half.
5. Bake 5 more minutes or until cheese melts; serve immediately.

* 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 350° for 5 minutes or until cheese melts. For testing, us used Prima Gourmet crackers.
**Substitute raspberry sauce for apricot preserves. Heat 1 small package frozen raspberries in a small pan with sugar and mix to break up fruit. Pour warm sauce onto brie tart.

Yield: 2 dozen