Apricot-Pecan Brie Tarts

• 25 pecan halves
• 1- 8 oz package brie, chilled
• 1 1/2 (17 1/4 oz) pkgs frozen puff pasty sheets, thawed
• 1/3 cup apricot preserves

1. Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until
2. toasted; cool.
3. Remove rind from cheese; cut cheese into 24 cubes, and set aside.
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. 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. 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. SUBSTITUTION suggestion from Daniel Brechin:
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. minutes or until cheese melts.

pecan, brie, pasty, apricot preserves

Taken from www.epicurious.com/recipes/member/views/apricot-pecan-brie-tarts-1209016 (may not work)