Pecan Pie Tarts

Name: Pecan Pie Tarts
Ingredients: 1 None refrigerated pie crust; 3/4 cup pecan halves; 1/2 cup maple syrup; 2 None eggs; 1/4 cup packed light brown sugar; 2 tbsp butter, melted; 1 tbsp flour; 1 tsp pumpkin pie spice; None None Whipped cream, to serve

9 ingredients

4 steps

Ingredients

1 None refrigerated pie crust
3/4 cup pecan halves
1/2 cup maple syrup
2 None eggs
1/4 cup packed light brown sugar
2 tbsp butter, melted
1 tbsp flour
1 tsp pumpkin pie spice
None None Whipped cream, to serve

Directions

1

Preheat the oven to 400°F. Lightly grease four 4 inch tart pans with removable bottoms. Roll out pie crust on floured surface to a 12 inch round. Cut out four 6 inch circles from the pie crust. Press the circles into the tart pans. Trim the edges. Refrigerate for at least 15 mins.
2

Prick the crusts all over with a fork. Line with parchment paper and fill with beans. Bake for 10 mins. Remove the paper and beans and bake for a 5 mins longer or until crisp and golden. Cool. Reduce oven to 350°F.
3

Arrange the pecans in the tart crusts. Mix the maple syrup, eggs, sugar, butter, flour and pumpkin pie spice until well blended. Pour over the pecans.
4

Bake for 15-20 mins until set. Cool on wire rack. Serve at room temperature with the whipped cream.