Toast the pecans. Place the chopped pecans on a baking sheet then bake for 3-5 minutes. Remove from the oven and let cool slightly.
In a small bowl, combine the toasted pecans, dried cranberries, chopped apricots and apricot preserves. Set aside.
Place the tartlet shells on a baking sheet. Cut the brie so you can put a small wedge into the bottom of each tartlet shell. Cover the brie in the tartlet shell with a spoonful of the apricot mixture. Bake for 10 minutes. Serve hot.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/11/11/baked-brie-fruit-nut-tartlets/