Best 2 Pecan Brie Tarts Recipes
Indulge in a symphony of flavors with our exquisite Pecan Brie Tarts, a delightful treat that combines the richness of brie cheese with the nutty sweetness of pecans, all wrapped in a flaky, buttery crust. These individual tarts are not only visually appealing but also a burst of savory and sweet sensations in every bite. With three variations to choose from, including a classic Pecan Brie Tart, a Cranberry Pecan Brie Tart, and a Fig Pecan Brie Tart, there's something for every palate. Whether you're hosting a special occasion or simply craving a decadent dessert, these tarts are sure to impress. Embark on a culinary journey with our detailed recipes, which guide you through each step of the process, ensuring a perfect result every time.
Let's cook with our recipes!
PECAN BRIE TARTS
These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine.
Provided by Derf2440
Categories Pie
Time 27m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- Bake tart shells blind, or if bought according to directions on package.
- Divide brie into 24 wedges and place in baked tart shells.
- In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
- Reduce heat and simmer for 1 minutes or until thickened.
- Working quickly, spoon pecan mixture over Brie.
- (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.
APRICOT-PECAN BRIE TARTS
Steps:
- Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until toasted; cool. Remove rind from cheese; cut cheese into 24 cubes, and set aside. 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. 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. 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. SUBSTITUTION suggestion from Daniel Brechin: 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 minutes or until cheese melts.
Tips:
- For a flaky crust, use a food processor to pulse the butter and flour together until the mixture resembles coarse crumbs.
- When rolling out the dough, be sure to keep it cold. This will help prevent the gluten from developing too much, which can make the crust tough.
- If you don't have a tart pan, you can use a regular pie pan. Just be sure to trim the edges of the dough so that they don't hang over the sides of the pan.
- To prevent the Brie from leaking out of the tarts, be sure to wrap it in plastic wrap before baking.
- Serve the tarts warm or at room temperature. They can be stored in the refrigerator for up to 3 days.
Conclusion:
Pecan Brie Tarts are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're sure to be a hit with your guests. With their creamy Brie filling, flaky crust, and crunchy pecans, these tarts are a delightful combination of flavors and textures. So next time you're looking for a quick and tasty treat, give these tarts a try!
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