- 40
Ingredients
- For the crust:
- 2 sticks unsalted butter, softened (1 cup)
- 2/3 cup packed brown sugar
- 2 2/3 cups all purpose flour
- 1/2 t. salt
- For the Filling:
- 1 bag pecan halves (6 oz.)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1/4 cup pure maple syrup
- 2 T. butter, melted
- 2 T. bourbon (optional)
- 1 t. vanilla extract
- 1/2 t. salt
- untoasted pecan halves
- Kosher salt
Preparation
Step 1
1. Preheat the oven to 350 degrees. Coat mini muffin tins with nonstick spray. Cream 2 sticks butter and 2/3 cup brown sugar for the crust in a bowl with a mixer until blended. Add the flour and 1/2 t. salt; mix until sandy (dough will seem dry).
2. Press 1 T. dough into each well of the prepared muffin tins, shaping it up the sides. Prebake the tartlet shells for 8 minutes, or until set and lightly golden around the edges.
3. Remove shells from the oven and pat the bottoms down lightly with your fingertips or a small spoon; set shells aside.
4. Toast 6 ounces of pecans for the filling on a baking sheet in a single layer until fragrant, 10 - 15 minutes; chop coarsely and set aside.
5. Whisk granulated sugar, 1/2 cup brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and pecans together in a bowl. Pour 1 T. filling into each shell. Top each tartlet with a pecan half, then bake for 15 minutes, or until filling is set and crust is browned.
6. Sprinkle tartlets with salt, then let cool in the pan for 15 minutes. To remove, run a knife around each and carefully lift out. (It's important to remove the tartlets while they are still a little warm. Take care that they are not too hot, or they will fall apart, but if they are too cold, they will stick.)