1 box (15) filo or phyllo mini tarts
1 wedge Brie cheese, rind removed
1 jar of red pepper jelly
15 candied pecans, or regular pecans
Coarse sea salt
Preheat oven to 350 degrees F.
Place mini tarts on a rimmed baking sheet.
Cut some of the Brie into small pieces that will fit into the tart shell.
Spoon a small amount of red pepper jelly into the bottom of each tart shell.
Add a piece of Brie and then top with a pecan.
Bake until cheese is melted, about 7 minutes.
Sprinkle with a little sea salt and serve immediately.