1. Bake tart shells blind, or if bought according to directions on package. 2. Divide brie into 24 wedges and place in baked tart shells. 3. In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly. 4. Reduce heat and simmer for 1 minutes or until thickened. 5. Working quickly, spoon pecan mixture over Brie. 6. (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. ---------------------------------------------------------------------------
Nutrition
Ingredients
