Ingredients

Instructions

  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.