Mini Pecan Pies

Preheat the oven to 375°F (190°C).

In a medium bowl, whisk together the flour, salt, and sugar.

Cut the cold butter into small cubes and add them to the dry ingredients. Gradually add water, pressing the mixture until a dough forms. Refrigerate for 20 minutes.

On a lightly floured surface, roll the dough into a flat sheet, about 2mm thick. Using a round cookie cutter, cut out circles and carefully press each into the bottom and up the sides of mini tart shells or a muffin pan. Gently reshape if the dough relaxes. (Optional tip: Line tart shells with cupcake liners for easier cleanup.)

Melt the butter in a saucepan over low heat or in the microwave.

In a bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, and vanilla extract until smooth.

Place about 1 tablespoon of chopped pecans into the bottom of each tart shell. Spoon the filling into each crust, filling near the top but not overfilling.

Place the tart pan in the preheated oven and bake for 18–22 minutes, or until the filling is set and the crust begins to turn golden.

Cool completely on a wire rack before serving.