Baked Brie Fruit & Nut Tartlets
Yield: 15 tartlets
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • 4 dried apricots, chopped
  • 2 tablespoons apricot preserves
  • 6 ounces brie, rind removed
  • 15 frozen mini fillo shells (Athens brand)
  1. Preheat oven to 350 degrees F.
  2. Toast the pecans. Place the chopped pecans on a baking sheet then bake for 3-5 minutes. Remove from the oven and let cool slightly.
  3. In a small bowl, combine the toasted pecans, dried cranberries, chopped apricots and apricot preserves. Set aside.
  4. Place the tartlet shells on a baking sheet. Cut the brie so you can put a small wedge into the bottom of each tartlet shell. Cover the brie in the tartlet shell with a spoonful of the apricot mixture. Bake for 10 minutes. Serve hot.
Recipe by Lemon & Mocha at