Mini Pecan Pie Tarts recipe
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Ingredients
- cooking spray ⅔ cup white sugar ¼ cup butter, melted 1 tablespoon all-purpose flour 3 large eggs 1 cup light corn syrup (such as Karo®) 1 ½ teaspoons vanilla extract 1 cup chopped pecans 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
Nutrition Info
- 204.5 caloriescarbohydrate: 24.5 gcholesterol: 28.3 mgfat: 11.5 gfiber: 1.1 gprotein: 2.3 gsaturatedFat: 3.1 gservingSize: -sodium: 115.2 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Mini Pecan Pie Tarts
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture, fold in pecans.
Roll pie crust pastry onto a floured work surface, cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface, cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin, let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.