Name: Mini Pecan Pie Tarts
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Cooking spray -; White sugar - ⅔ cup; Butter, melted - ¼ cup; All-purpose flour - 1 tablespoon; Large eggs - 3; Light corn syrup (such as Karo®) - 1 cup; Vanilla extract - 1 ½ teaspoons; Chopped pecans - 1 cup; Pastry for a double-crust 9-inch pie, at room temperature - 1 (15 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mini Pecan Pie Tarts

1. Cooking spray -

2. White sugar - ⅔ cup

3. Butter, melted - ¼ cup

4. All-purpose flour - 1 tablespoon

5. Large eggs - 3

6. Light corn syrup (such as Karo®) - 1 cup

7. Vanilla extract - 1 ½ teaspoons

8. Chopped pecans - 1 cup

9. Pastry for a double-crust 9-inch pie, at room temperature - 1 (15 ounce) package

How to cook deliciously - Mini Pecan Pie Tarts

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.

5. Stage

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.