Brie, Lavender Honey & Pecan Tartlets

Course Appetizer


  • Packaged pie crust dough Pillsbury recommended
  • 3 oz Brie
  • FRENCH PANTRY Lavender Honey
  • 20 pecan halves


  • Preheat oven to 400°F and place oven rack in center position. Place the Silform Medium Tartlet Tray on the Perforated Baking Sheet and set aside.
  • Roll dough onto Roul’Pat with Beechwood Rolling Pin and cut shapes with Fluted Round Dough Cutters. Place shapes over wells and gently push down evenly with Shaper.
  • Place a small rectangular piece of brie into each well and top with 1 pecan half and then drizzle about ½ tsp of the Lavender Honey. Bake for 10-14 minutes or until bubbly and the shells are golden brown.
  • Remove from oven and immediately sprinkle some of the natural bon salt on top of each tartlet. Let cool slightly before serving. Avoid over-filling.