Prep time: 20 mins | Bake time: 20 mins | Yields: 12 mini tarts
Ingredients
Crust:
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1 cup all-purpose flour
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1/3 cup powdered sugar
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1/2 cup unsalted butter, softened
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1/4 tsp salt
Pecan Filling:
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1 cup pecans, finely chopped
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3 tbsp unsalted butter, melted
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1/2 cup brown sugar, packed
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1/3 cup light corn syrup (or maple syrup)
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1 large egg
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1 tsp vanilla extract
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1/8 tsp salt
Instructions
1. Prepare the Crust
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Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
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In a medium bowl, combine the flour, powdered sugar, softened butter, and salt. Mix until a soft dough forms.
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Divide the dough evenly into 12 balls and press each ball firmly into the bottom and slightly up the sides of each muffin cup.
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Bake the crusts for 8–10 minutes until lightly set.
2. Make the Filling
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In a mixing bowl, whisk together the melted butter, brown sugar, corn syrup, egg, vanilla extract, and salt until smooth.
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Stir in the chopped pecans.
3. Assemble & Bake
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Spoon the pecan mixture evenly into the pre-baked crusts.
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Bake for 12–15 minutes until the filling is set and bubbling slightly at the edges.
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Allow the tarts to cool completely in the muffin tin before gently lifting them out with a butter knife or offset spatula.