Ingredients

for the crust:

2 sticks (1 cup) unsalted butter, softened

2/3 c packed brown sugar

2 2/3 c all purpose flour

1/2 t salt

for the filling:

1 6 oz bag pecan halves

1/2 c sugar

1/2 c packed brown sugar

3 eggs

1/4 c pure maple syrup

2 T unsalted butter, melted

2 T bourbon (optional)

1 t vanilla extract

1/2 t salt

untoasted pecan halves

kosher salt

Preparation

preheat oven to 350. coat mini muffin pans with non stick spray

for the crust:

  1. cream 2 sticks butter and 2/3 c brown sugar in a bowl with a mixer until blended. add the flour and salt. mix until sandy (dough will seem dry).
  2. press 1 T dough into each well of the prepared mini muffin pans, shaping it up the sides (here’s where a tamper, made by pampered chef and others, comes in handy. the perfect size to push down a small ball of dough in the tin and force it up the sides).prebake the shells for 8 minutes, or until set and lightly golden around the edges
  3. remove shells from the oven and pat the puffed bottoms down lightly with your fingertips or a small spoon, set shells aside

for the filling:

  1. toast 6 oz of pecans on a baking sheet in a single layer until fragrant, 10-15 minutes. chop coarsely and set aside
  2. whisk sugar, 1/2 c brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and chopped pecans together in a bowl. pour 1 T filling into each shell.
  3. top each filled tartlet with a pecan half. bake for 15 minutes or until filling is set and crust is browned
  4. sprinkle tartlets with a tiny bit of kosher salt, then let cool in pan for 15 minutes. to remover run a knife around each and carefully lift out.