Our good friends at The Perks of Being Us created this delicious holiday appetizer using our Pearson Farm Pecan Pieces and Peach Pepper Jelly. They only use 5 ingredients and are great to make-ahead and heat up for your next holiday party!


1 sheet puff pastry

5.2 ounce package Garlic Herb Boursin Cheese

3 tablespoons Pearson Farm Peach Pepper Jelly

3 tablespoons Pearson Farm Pecan Pieces

1 tablespoon of minced chives

Spray Oil


Thaw puff pastry in fridge overnight, or on the counter with a towel over it for 20 minutes.

Preheat oven to 400 F.

Add the Pearson Farm Pecan Pieces to a skillet and lightly toast for about 2 minutes, watching and stirring with a wooden spoon to avoid burning them. Pecans have a high oil content, and can go from toasted to burnt in a matter of seconds. (Trust me, I know from experience!) Immediately pull the pecans off the heat and pour into a bowl or onto a piece of foil to cool.

Spray the inside of a mini tart form pan with spray oil. We use an 8 mini tart pan, but they come in different varieties. This recipe will make about 9 tarts.

Using a circle biscuit cutter, cut rounds out of the puff pastry. You can also just cut the puff pastry into 9 even squares. These will just have a slightly different look.

Push the pastry pieces down into the oiled tins with a wooden bar tool, or your fingers. Once this is done for all the tarts, you are ready for the next ingredients.

Add a bit of the Boursin cheese into each tart. Divide the cheese out into each tart, about 1 teaspoon each. Since the cheese is so hard to measure, just use your fingers to put it into the pastry.

Next, put a bit of the Peach Pepper Jelly over the cheese, just enough to cover. Top with a generous amount of the toasted pecans. Lastly, top the pecans off with another bit of the Peach Pepper Jelly.

At this point, pop them into the freezer for about 20 minutes. This is the key to having the puff pastry puff up! Bake them for 10 minutes, and turn the pan. Bake for 8 more minutes and check. Ovens vary, so it may take a total of 28-30 minutes to see them puff up. You may need to tent them half way with foil if the tops are getting brown.

Take tarts out and allow to cool for about 10 minutes, and then using a butter knife, circle around the outside of them, and pop them out onto a serving tray. If you are making them in advance, still do this part, as if they set up, they may stick to the tin. You may also use mini tart liners if you wish.

Before serving, sprinkle minced chives over the tops. Enjoy!


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