Pecan Pie Tarts

• 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

1. Preheat the oven to 400u0b0F. 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 350u0b0F.
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.

crust, pecan halves, maple syrup, eggs, brown sugar, butter, flour, pumpkin pie spice, cream

Taken from recipes-plus.com/api/v2.0/recipes/22156 (may not work)