Mini Pecan Pie Tarts

Name: Mini Pecan Pie Tarts
Total time: 43
Yield: 24
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

Recipe by cookin4therapy from allrecipes.com

Dessert 43 Mins.

Ingredients

24 servings

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cooking spray
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⅔ cup white sugar
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¼ cup butter, melted
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1 tablespoon all-purpose flour
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3 large eggs

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1 cup light corn syrup (such as Karo®)
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1 ½ teaspoons vanilla extract
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1 cup chopped pecans
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1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature

Instructions

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.