Instructions: Bake tart shells according to your recipe or directions on package if store bought.

Divide Brie into 24 wedges.

In a saucepan, heat pecans, sugar and whisky over medium heat, stirring until bubbly.

Reduce heat and simmer for 1 minutes or until thickened.

Working quickly, spoon pecan mixture over Brie.

Tarts can be covered and refrigerated. Remove from refrigerator 30 minutes before baking.

Bake in 375-degree oven for 10 minutes or until hot and bubbly.

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