Pecan Pie Tartlets
Just in time for Thanksgiving, these pecan pie tartlets make a perfect autumn treat. These individually-sized treats are gooey and filled with fall flavors.
IngredientsFor homemade pie crust:
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a fork, mix the butter into the dry ingredients until you have small pea-sized crumbs.
- Slowly add in one tablespoon of ice water at a time and gently mix it in until the dough starts to come together. I find it helpful to mix with my hands at this point. (Note: you may not need the full 1/4 cup of water.)
- Turn the dough out onto a lightly floured surface and pack it into a ball. Cover the dough in plastic wrap and refrigerate for at least one hour.
- After the dough has chilled, preheat the oven to 350°F.
- On a lightly floured surface, roll the pie dough out into a 12-inch circle.
- Using a 3-inch cookie cutter (or the rim of a cup), cut 12 circles from the dough. Place each circle into the muffin cavity of a muffin pan. Shape the dough along the sides of the muffin cavity, making sure each piece comes up the sides just a little bit.
- Place the muffin pan in the refrigerator to set while you move on to making the filling.
- In a mixing bowl, use a spatula to mix together the maple syrup, brown sugar, lightly-beaten egg, melted butter, and vanilla extract until fully combined. Then, mix in the chopped pecans.
- Remove the muffin pan from the refrigerator. Using a tablespoon, evenly distribute the filling using a tablespoon between the 12 tartlets. (Note: Be sure to not overfill the tartlets above the edges of the dough.)
- Bake at 350°F for about 25 minutes or until the filling is set.
- Allow to cool before removing the tartlets from the pan. Then, enjoy!