Pecan Brie Tarts 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.
PECAN TARTS
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 20.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY-BRIE TARTLETS
My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BAKED BRIE WITH PECANS
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
- While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
- In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
PECAN BRIE BRûLéE
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
Provided by Nadiya Hussain
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
- Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
- Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.
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