Mini Pecan Tarts
Ingredients
Crust
- 1 cup butter
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
Filling
- 1½ cups brown sugar, packed
- 1½ cups pecans, chopped
- 2 eggs
- 2½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup bourbon (optional)
- 1 tablespoon maple syrup (optional)
Instructions
Crust
- Cream the butter and cream cheese, then add the flour and mix well. The dough can be used immediately or left overnight to firm up. Lightly grease a mini-muffin tin (with cup diameters of 1½ to 2 inches) and then make approximately 50 balls of dough and place one ball in each cup. Use your fingers to press it out into the shape of a tart shell.
Notes
Preheat oven to 350˚F. Mix all of the filling ingredients together in a medium-sized bowl and divide the mixture evenly between the dough-lined muffin cups, filling each tart almost all the way to the top. Top off each unbaked tart with an extra pecan half, if desired.
Bake for 20-25 minutes, or until the tops of the pies are set and the edges start to brown. Allow the tarts to cool inside the muffin tins for a few minutes before carefully removing them and transferring to a rack to finish cooling.
