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Pecan Pie Tartlets

My most favorite pie in the world is pecan pie.  Recently I treated myself to a new set of these mini tart pans and want to share how easy these completely irresistible petite versions are of this family favorite recipe that I got from my sister, Tracy, that came from our Grandma Jackson.
The set of six mini tart pans from The Pampered Chef each has a removable bottom, which is perfect for removing the dessert without any problems.  I used one Pillsbury refrigerated pie crust, and rolled it out to make an oblong piece of dough, to be able to fit all six pans.   As you can see, I sprinkled a little bit of flour onto the counter top to prevent the dough from sticking.
I cut the dough into six sections using a tiny paring knife, then one by one, placed dough inside a tart pan, and gently pressed it down into the bottom, to fit closely around the fluted edges, then used my fingers to press down and cut off any excess dough from along the top edges.  I discarded the remaining dough.
Preheat the oven to 350 degrees.  Here's the mixture that you will stir together into a bowl, then divide among the six crusts.  Okay, be warned that the measurements for these five simple ingredients are going to be really awkward and nontraditional because I have used two- thirds of our family pecan pie recipe (except with the pecans).
  • 2 eggs
  • .44 cups of sugar  (use a 2/3 measuring cup, then fill it 2/3 full)
  • 1/3 teaspoon salt
  • 1/6 cup melted butter (2.67 tablespoons)
  • 2/3 cup light corn syrup (Karo brand)
After I mix these together, I pour it all into my awesome Wilton candy funnel, to be able to easily pour the mixture into the prepared tart shells.  Later, the pecans will be put into the shells after the mixture has been evenly dispersed.
The shells will seem full, but should still be able to accommodate the pecans.  Add the pecans next.
  • 1 1/3 cups pecan pieces
After you put the pecans inside each cup, you can carefully dip them down into the mixture to let them get covered somewhat, and they'll rise back to the top while baking.
As you can see, I bake mine on a perforated baking sheet.  Use a cookies sheet if you don't have one of these.  I'm assuming that a cookie sheet will have similar results and need the same baking time.
I baked these for 30 minutes, but oven temperatures vary greatly.  You may need to add or subtract a few minutes to get yours just right.
After they cool down a little while, the mini pecan tartlets should lift right out from the bottoms just by pushing the center rim upward.  You may need to gently slide a thin knife or spreader along the bottom to release the crust from the non-stick surface.
Most of them should come out easily and you will be so excited the first time you remove it from the tart pan and see the gorgeous fluted edge.  It's hard to resist sinking your teeth into one right then and there.
You'll be delighted at their cuteness, how they are slightly bigger than a cookie.
When you look at it like that, you might as well take a bite.  Besides, there are still five more left.   My husband detests pecans, so unless I want eat the whole thing, it's easy to package these little goodies up to give to a friend.  I used a clear cellophane bag and pitched the boring, unattractive twist tie, and used some pretty ribbon to close it off.
Finally,  you can attach a small 3" x 3" little love note with festive washitape to finish the gift and make someone's day.
Alternate crust option: If you prefer to make your own pie crust, add 1 1/4 cup flour, then with a pastry blender, mix in 1/3 cup Crisco shortening, and a little bit of cold water to form a ball.

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