Pecan Mini Tarts
Crisp mini pecan tart shells filled with a rich, syrupy pecan filling — a perfect bite-sized indulgence.
Ingredients
all-purpose flour
1¼ cups
powdered sugar
½ cup
baking powder
¼ teaspoon
salt
⅛ teaspoon
unsalted butter (cold, cut into small pieces)
½ cup (1 stick)
egg (for the dough)
1
vanilla extract
1 teaspoon
egg (for the filling)
1
light brown sugar (packed)
½ cup
golden syrup (or light corn syrup)
¼ cup
unsalted butter (melted)
1 tablespoon
salt
a pinch
vanilla extract (for the filling)
1 teaspoon
pecans (roughly chopped)
¾ cup
Instructions
1
Make the dough
In the bowl of a food processor, combine the flour, powdered sugar, baking powder, and salt, and pulse a few seconds to mix. Scatter the butter pieces over the mixture and pulse about 18 times, until the butter is pea-sized and the mixture resembles coarse cornmeal. In a small bowl, whisk the egg and vanilla extract together with a fork. Add to the food processor and pulse until the dough just begins to form (do not let it form a ball around the blade).
2
Chill the dough
Turn the dough out onto the work surface and gently press into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour until firm (can be refrigerated for up to 2 days).
3
Preheat the oven and prepare the pans
Position a rack in the center of the oven and preheat to 325°F (160°C). Spray two 12-cup mini muffin tins with nonstick cooking spray.
4
Make the pecan filling
In a medium bowl, whisk together the egg, brown sugar, golden syrup, melted butter, salt, and vanilla extract. Stir in the pecans.
5
Assemble the tarts
Remove the dough from the refrigerator and divide in half. Divide each half into 12 equal portions. Shape each portion into a ball. Place one ball into each muffin cup and use your knuckle to press a dimple into the center of the ball, then press the dough up along the sides of the cup to the rim. The cups should be completely lined with dough. Spoon the filling into the muffin cups, filling them about two-thirds to three-quarters full.
6
Bake
Bake for 25 to 30 minutes, until puffed and the crust is light golden brown. Cool on a wire rack in the pan for 15 minutes. Carefully remove the tarts from the cups and let cool completely on the wire rack.
