Pecan Pie Bites

A dear friend of mine is getting married in a few months, and her bridal shower is coming up. She wanted these for the shower, and asked me for the recipe. Usually I refer her to the blog, but then I realized that I hadn't posted it yet. So, Jessica, here it is!

This recipe is a bit labor intensive, with all the pressing required for the crusts. The filling makes these well worth the effort. It is the perfect combination of sweet, nutty, and sticky. If the dough starts sticking to your fingers, wet them with some cold water.


Pecan Pie Bites
Source: Cuisine at Home, Holiday Cookies

Crust:
2 sticks unsalted butter, softened
2/3 c brown sugar
2 2/3 c flour
½ tsp table salt

Filling:
½ c sugar
½ c brown sugar
3 eggs
¼ c pure maple syrup
2 Tbs unsalted butter, melted
2 Tbs bourbon, optional
1 tsp vanilla
½ tsp table salt
6 oz chopped pecans
Kosher salt

Preheat oven to 350 degrees. Coat mini muffin pans with nonstick spray.

Cream 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.

Pres 1 Tbs of dough into each well of prepared muffin tins, shaping up the sides. Prebake the shells for 6 minutes or until set and lightly golden around the edges.

Remove the tin from the oven and pat the bottoms down lightly with a small spoon. Set the shells aside.

For the filling: whisk both sugars, eggs, syrup, butter, bourbon (if using), vanilla, table salt, and pecans together in a bowl. Pour 1 Tbs filling into each shell. Bake for 15 minutes, or until filling is set and crust is browned.

Sprinkle tartlets with kosher salt, then let cool in the pan for 15 minutes. To remove, run a knife around each and carefully lift out.

Makes about 4 dozen tartlets.