mini pecan tarts Recipe - Homemade American

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Make the Crust: In a food processor, pulse flour, cold butter, and salt until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough and cut out circles slightly larger than your mini tart tins.
Press the dough into the tins, trim the edges, and prick the bottoms with a fork.
Prepare the Filling: In a bowl, combine pecan halves, granulated sugar, brown sugar, melted butter, egg, vanilla extract, and a pinch of salt.
Fill each tart shell with the pecan mixture.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crust is golden brown and the filling is set.
Let the tarts cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

For a richer crust, you can substitute a portion of the all-purpose flour with almond flour.
If you don’t have mini tart tins, you can use a mini muffin tin.
Store leftover tarts in an airtight container at room temperature for up to 3 days.