Grab a fork, and dig into these mini pecan pie tarts.
It’s hard to resistpecan pie, especially when it comes in a cute little package.
Best of all, these mini pies can be made in advance.
Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
packages frozen tart shells
Garnish: currants
Directions
Toast pecans:
Preheat oven to 350oF.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Make pie filling:
Stir together sugar and corn syrup in a medium bowl.
Stir in pecans, eggs, and next 3 ingredients.
Add filling to tart shells:
Spoon about 1/4 cup pecan mixture into each tart shell.
Place tart shells on a large baking sheet.
Bake mini pies:
Bake at 350oF for 25 to 30 minutes or until set.
Remove to wire racks, and let cool completely (about 30 minutes).
Garnish with currants, if desired.
Store in an airtight container for up to 3 days.
