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

Bake pecans at 350° 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 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.

Bake pastry at 425° 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.

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.

  • 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.

Yield: 2 dozen