Mini Pecan Tarts

Makes 2 Dozen

Each one of these mini treats offers a satisfying bite of buttery shortbread, gooey caramel, and nutty goodness. It’s a perfect trio of flavor and texture. Using a cookie cutter for the crust makes them easy to form, and since the tarts freeze well, you can make them in advance and have them at the ready for any occasion.

Ingredients

Crust

1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, diced
1 large egg yolk, beaten

Filling

1/3 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1/4 cup corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 large egg, beaten
1 1/2 cups whole pecans

Directions

Make tart pastry: In the bowl of a food processor, combine flour, sugar, and salt. Add butter. Pulse. Add egg yolk and just enough ice water for dough to hold together when squeezed. Form into a disk, wrap in plastic, and chill at least 30 minutes.
On a lightly floured surface, roll out pie dough to 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out 24 circles. Carefully press a thin round of pastry into each cup of a greased mini muffin tin to form crusts. Refrigerate at least an hour or freeze for up to two days.
Preheat oven to 375°F.
In a medium mixing bowl, whisk together brown sugar and melted butter. Add corn syrup, vanilla, salt, and egg. Whisk until well-combined.
Add a spoonful of filling into each chilled crust. Place 2 to 3 pecans into each tart. Carefully drizzle remaining filling over the nuts, taking care not to spill the filling over the sides of the crust. Bake 15 to 18 minutes or until pastry is golden and filling is fragrant.
Set pan(s) on a wire rack. Once cool enough to handle, remove tarts from tin. (See Cook’s Tips) Serve at room temperature. Tarts may also be stored airtight in the freezer until ready to thaw and eat.

Cook’s Tips

To remove tarts from tin, push lightly on a pecan. This will tip the tart, pop it at an angle, and make it easier to lift out.