Pecan Brie Tarts

Pecan Brie Tarts

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Yield: 24tarts
  • About This Recipe

    “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.”


  • 24prepared tart shells( or buy ready made uncooked tart shells, the bought shells work very well)
  • 1 (4 1/2 ounce) packages brie cheese
  • 3tablespoonsfinely chopped pecans
  • 3tablespoonspacked brown sugar
  • 2tablespoons whiskey or 2tablespoonsapple juice
  • Directions

  • 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.
  • Reviews

  • “Tried these out at a holiday party, and they were a hit. I couldn’t find pre-made frozen tart shells, so I used a biscut cutter, a mini muffin tin, and a few rolled out pre-made pie shells for the tarts. Note: prick the tart shells befor cooking, or you will end up with tart puffs instead of cups. As for the brie, I used Aloutte rindless packaged brie (fussing with slicing off the rind is a time wasting pain). I also doubled the nut topping mixture (I ran out on the first try of making these). Although I served as an app., next time I would serve with wine after dinner. Great recipe.”

  • “This recipe is a ‘keeper’. My sister made these last night for us as a little appetizer. Everyone loved them. Thanks so much for the recipe. I’m always looking for new and different ideas to serve during the holidays…. this will certainly be a nice addition to my menu.”

  • “These are just wonderful little morsels! The topping just really adds a great counterpoint to the pungent brie. These lasted all of about 10 minutes on the buffet table – I will definately be making these again.A plus – very easy to make!”

  • “I made these for my Christmas buffet and loved them.I used store bought tart shells and the apple juice instead of the alcohol, plus I used Sweet & Low’s brown sugar and they were great.Not too sweet, just sweet enough.”

  • “These are so yummy!I also could not find pre-made tart shells, so I used crescent dough, and just put them in mini muffin pans.”

  • “Marvelous appetizers!I was unable to find pre-made mini tart shells; I used phyllo pastry mini shells instead.They were marvelous, like baklava but better with the Brie.A wonderful vegetarian appetizer to add to my holiday appetizer buffet for our annual Christmas open house!”

  • “A hit with the guests!Had to use Filo shells since there are no ready-to-bake mini-tart shels here and I didn’t feel like making them (only 1 12 mini-muffin pan)regardless, they were wonderful. I used them for an appetizer for Mexican night and put a small bit of chocolate syrup over it.OK so they aren’t authentic Mexican but they did work :P”

  • “Very good recipe.I bought the pre baked shells that were about 3″ in diameter and did not quite have enough filling.I would make again and either double the filling ingredients or make my own shells with my mini muffin pan.Also, I might increase the whiskey to add a bit more bite to contrast the sweet.Thanks for sharing this elegant recipe!”

  • “These turned out pretty good.I actually axpected them to have a bit more flavor, but I brought them to a holiday party and they went over well.”

  • “I liked these alot. The only reason I gave 4 stars was because I could not find prepared tart shells, and had to make my own, which was way more time consuming. I used peach glaze that was leftover from my canned peach pie filling, and it was great.”

  • “very nice recipe, I didn’t have nuts so I used crumbled bacon in it’s place, it was enjoyed by my guests and the DH.(used apple juice)Thank you for posting.”

  • “I made this the other night and my guests raved about it! Instead of using tart shells I put a 10 oz. Brie round in a ramekin and poured the caramelized pecans on top and baked it for 10-15 minutes. I served it with crackers and it was gone in minutes! Next time I’ll make two…”

  • “YUM! These are so pretty and tasty! I was unable to find tart shells so I made my own using frozen puff pastry. The pecan topping is TDF!”

  • “These little tartlets received raves! If I changed anything I would cut back on the sugar to 2 tbsp but that is my personal taste – everyone else said they were perfect. I usedCanadian rye-it added another dimension to the overall flavor.I recommend that you remove the outer layer of the brie as it will allow the cheese to melt faster & more evenly. This is a prize recipe Thanks Derf & my guests thank you too”

  • “Quick!Delicious!Everyone loved it!”

  • “Excellent tasty treat!I also added dried cranberries for a little extra something. Found the amount of filling good for 12 tarts – not 24. Would definately make again!”

  • “I used Filo packaged tart shells which come in packages of 15. Used President “Wee Brie”, which comes in individually wrapped, rindless wedges, therefore no waste! Although I will make them again, I found them a little sweet for the appetizer table, and believe that they would be better served as a pick-up dessert. Very good!Thanks, Derf!”

  • “Little work .. great results…Made and 2nd time and instead of the mini tart shells, I used the regular size and doubled up the amounts in each and served as an appetizer for a meal….great recipe.Thanks for posting.”