Apricot-Pecan-Brie Tarts

• 25 pecan halves
• 1 (8-ounce) package Brie, chilled
• 1 1/2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed*
• 1/3 cup apricot preserves

1. Bake pecans at 350u0b0 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. 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. Bake pastry at 425u0b0 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. 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. * 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 350u0b0 for 5 minutes or until cheese melts. For testing, us used Prima Gourmet crackers.

pecan, pastry sheets, apricot preserves

Taken from www.myrecipes.com/recipe/apricot-pecan-brie-tarts (may not work)