Mini Pecan Pie Tarts

1.Preheat & Cut Crusts :10 minutes.

Preheat your oven to 350°F / 175°C. Lightly grease a 12-cup muffin pan. Roll out the pie dough and use a 3-inch round cutter to cut out 12 circles. Press each dough circle gently into the bottom and up the sides of each muffin cup.

2.Prepare Filling :5 minutes.

In a medium mixing bowl, whisk together the melted butter, packed brown sugar, maple syrup, egg, vanilla extract, and salt until smooth and combined.

3.Assemble Tarts :3 minutes.

Divide half of the chopped pecans evenly among the pastry-lined cups. Spoon the liquid filling over the pecans until each cup is about ¾ full. Top with the remaining chopped pecans.

4.Bake & Set :20 minutes.

Bake at 350°F / 175°C for 20 to 22 minutes, or until the crust edges are golden brown and the pecan centers are set and bubbling slightly.

5.Cool & Serve :15 minutes.

Allow the tarts to cool in the pan for 10 to 15 minutes, then gently run a butter knife around the edges to transfer them to a wire rack to cool completely before serving.