Step 1

Preheat oven to 425 degrees F. Cut rind from cheese then cut cheese into 24 cubes; set aside.

Step 2

On a lightly floured surface, lightly roll out each pastry sheet to a 10- x 12-inch rectangle; cut each sheet into 12 equal squares. Fit squares into miniature muffin cups, extending corners slightly above cup rims.

Step 3

Bake 10 to 12 minutes, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells.

Step 4

Spoon 1/2 teaspoon preserves into each shell; top with a cheese cube and sprinkle pecans evenly over tops. Bake 5 to 7 minutes, or until cheese melts; serve immediately.