This year, I was looking for a baked tart of some kind. I found something along the lines of what I was considering on the web, but it wasn't exactly what I wanted so, as I tend to do...I modified it. Here are Brie, Canberry & Pecan Tarts.
|Warm, yummy, sweet and savory|
They're incredibly simple to put together and since everyone complains that I never provide recipes, here is a stab at one. Remember, I hardly every use them, so take this with a grain of salt.
Brie, Cranberry & Pecan Tarts
8 T Chopped Pecans
8 T Chopped Craisins
4 T Honey
8 oz Wheel of Brie
30 Filo Tart Shells
Mix together the pecans, craisins and honey in a small bowl. Add a little extra honey if it's too dry. Here is what that will look like. Everything nicely coated, but there shouldn't be extra honey pooling anywhere.
|Yeah, I could just eat this by the spoonful.|
Leave it to sit at room temperature while you cut the skin off the brie and cube it into roughly half inch by quarter inch cubes. (Note: I found it easiest to cut the wheel into the half inch cubes first and then simply cut each of those cubes in half and then cut the skin off).
Preheat your oven to 325 degrees and place the tart shells on a non-stick baking sheet. Place a cube of brie in each tart shell and cover with the pecan/craisin mixture. Use all of the pecan craisin mixture. They may look over-filled, but as the brie melts it all fills in nicely. Bake for approximately 10 minutes. Keep an eye on them. I found in order to get things nicely combined I wound up baking them a little longer.
Let them cool a bit before tasting. I got anxious and burned the heck out of my mouth. That honey is hot!!! Even at room temperature they still tasted great. My Mom also just took these to a Christmas Party and they were a huge hit.
One last Thanksgiving thought...I ate too much!
|My view of the table.|