1 (8-oz.) Brie round, chilled
1 (17.25-oz.) package frozen puff pastry sheets, thawed
1/3 C. apricot preserves
24 pecan halves, toasted

Preheat oven to 425 degrees F. Slice rind from cheese then cut cheese into 24 cubes; set aside. On a lightly floured surface, roll out each pastry sheet to a 10″ x 15″ rectangle; cut each sheet into 12 equal squares. Fit squares into miniature (1-3/4″) muffin pans, extending corners slightly above cup rims. Bake 10 to 12 minutes at 425 degrees F, or until golden. Remove from oven and gently press the handle of a wooden spoon into center of each pastry, forming tart shells. Spoon 1/2 tsp. preserves into each shell; top with a cheese cube and a pecan half. Bake 5 to 7 minutes, or until cheese melts; serve immediately.