I have a confession to make; sometimes (okay, more times than not) when I go to the grocery store and I see something interesting or on sale I will buy it, even if I have no idea what I am going to do with it. I try to talk myself out of it, but I just can't pass up a good deal or a new find, so into the cart it goes. These little tarts are the result of one of those purchases, and I am happy to report they were delicious!
While cruising the aisles at Fry's one night I spotted an aisle display of these little babies.
I was surprised to see them in the middle of an aisle because normally they are kept in the frozen section, so I was intrigued, I was even more intrigued that they were on sale for just $1.00 per box! With the holiday season coming up (yes, this is another recipe I made before Thanksgiving) I figured there would be some party coming up that would require me to bring an appetizer, so I threw 2 boxes in my basket. Sure enough, just a few days later I was invited to my friend Jenny's "Modern Family Thanksgiving Dinner" so I quickly volunteered to bring an appetizer! I googled around the web a bit and I came up with the idea for these tarts...and let me just say...they have a lot going for them:
1. They are EASY!
2. They look very IMPRESSIVE!
3. They taste DELICIOUS!
One of the nice things about these is you can change up the flavor of jam based on your preference or what you have on hand (blueberry for me, another one of those impulse buys!) and the second bonus is that they taste delicious hot out of the oven or at room temperature, so they are the perfect party food! Plus, who doesn't like mini sized food...it lets us eat more right?
Phyllo Brie Tarts
1 pkg. Athens Mini Fillo (Phyllo) Shells
1/2 c. or so jam or preserves of your choice
Brie cheese, rind removed, cut into 1 inch cubes (You will need as many cubes as you have shells)
Pecan halves (Once again, one nut per shell)
Preheat oven as directed on package of shells. Place shells on a baking sheet and spoon a teaspoon of preserves into the bottom of the shell. Top with a cube of cheese, then press a pecan halve on top.
Bake about 5 - 10 minutes, just until the brie has started to melt and the phyllo starts to brown. Enjoy!