Preheat oven to 375 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Spray a mini muffin or tart pan with baking spray.
Prepare the Ingredients
Using a nut chopper or sharp knife, finely chop the pecans into small pieces.
Shred the pepper jack cheese with a fine to medium grater.
Roll out the refrigerator crescent rolls and pinch edges together to seal.If you are using plain crescent rolls, sprinkle garlic powder over the dough. Cut the crescent dough into 24 squares with a knife or pastry roller.
Assemble the Tarts
Place each square into a mini muffin or tart cup with your thumb or a tart tamper so the dough comes to the top of each.
Fill each cup with 2 teaspoons of grated pepper jack cheese.
Follow this with 1 teaspoon apricot preserves, and 1/2 teaspoon chopped pecans.
Bake in preheated oven for 12-16 minutes until golden brown and tops are crusty. Remove from pan and place on a serving platter or tray.
Serve mini tarts warm or at room temperature. Makes 24 tarts.
Notes
*If you can find crescent rolls that have not been sliced, even better. Also, if you can find the garlic flavored rolls, this will save a step in preparation. A few years ago, this type of refrigerator crescent roll was easily obtained, but I’ve not been able to find them lately. **Wine Pairing Suggestions: Rosatello Moscato or Kendall-Jackson Vintner's Reserve Chardonnay