Check out this super yummy recipe for Fall Brie and Candied Pecan Tarts from Wild Thyme with chef, Allison Davis!

Fall Brie and candied pecan tarts 

Ingredients

1 package of frozen phyllo tart shells

1 small wheel of Brie

1 small container or pomegranate rails or 1 pomegranate,

1 jar of apricot jam

1 cup of pecans

1/4 cup of sugar

Directions

Preheat the oven to 400 degrees or low broil setting

In a heavy bottomed skillet add the pecans and sugar and cook on a high heat stir continuously while the sugar breaks down and coats the pecans.  Pour onto a sheet tray and let cool.

Cut the Brie into small (thumbprint size ) squares.

To assemble the tarts place on square of Brie in the center of each tart, top with a tsp of jam, a few pomegranate arils. once the candied pecans have cooled, break into small pieces and garnish the top of each tart.

Place the tarts on a cookie sheet and in the oven just before service to slightly warm and soften the Brie cheese (1-2 minutes)

Remove, serve immediately, and enjoy.