Pecan Brie Tarts is a modern British recipe for a classic vegetarian mini tartlet of savoury shortcrust pastry filled with a sweetened blend of Brie cheese, pecan nuts and calvados (apple brandy). The full recipe is presented here and I hope you enjoy this classic British version of: Pecan Brie Tarts.
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This is a British recipe for a vegetarian mini tartlet of savoury shortcrust pastry filled with a sweetened blend of Brie cheese, pecan nuts and calvados (apple brandy).
Ingredients:
savoury shortcrust pastry (enough to line 24 mini muffin tin cups)
125g Brie cheese
3 tbsp pecan nuts, finely chopped
3 tbsp brown sugar
2 tbsp calvados (or 2 tbsp apple juice)
Method:
Roll the pastry out quite thickly then cut into rounds and use these to line the greased and floured wells of two 24-cup mini muffin tins. Prick the bases with the tines of a fork, line with baking beans then transfer to an oven pre-heated to 180°C.
Bake for about 15 minutes, or until the pastry is dry then remove from the oven and allow to cool.
Take out the baking beans, then divide the Brie into 24 portions and place these in the part-baked pastry shells.
In the meantime, combine the pecan nuts, sugar and calvados in a pan over medium heat. Cook, stirring constantly, for about 10 minutes or until the mixture is bubbling.
Reduce the heat and continue cooking until thickened. Now, working quickly, spoon this mixture over the Brie.
Return to the oven and bake for 15 minutes.
Allow the tarts to cool for 10 minutes in the tin then carefully transfer to a wire rack to cool further.
Serve either warm or at room temperature.
These make an excellent snack or finger food for a New Year party.
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