Pecan Pie Bites

• for the crust:
• 2 sticks (1 cup) unsalted butter, softened
• 2/3 c packed brown sugar
• 2 2/3 c all purpose flour
• 1/2 t salt
• for the filling:
• 1 6 oz bag pecan halves
• 1/2 c sugar
• 1/2 c packed brown sugar
• 3 eggs
• 1/4 c pure maple syrup
• 2 T unsalted butter, melted
• 2 T bourbon (optional)
• 1 t vanilla extract
• 1/2 t salt
• untoasted pecan halves
• kosher salt

1. preheat oven to 350. coat mini muffin pans with non stick spray
2. for the crust:
3. 1. cream 2 sticks 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).
4. 2. press 1 T dough into each well of the prepared mini muffin pans, shaping it up the sides (here's where a tamper, made by pampered chef and others, comes in handy. the perfect size to push down a small ball of dough in the tin and force it up the sides).prebake the shells for 8 minutes, or until set and lightly golden around the edges
5. 3. remove shells from the oven and pat the puffed bottoms down lightly with your fingertips or a small spoon, set shells aside
6. for the filling:
7. 1. toast 6 oz of pecans on a baking sheet in a single layer until fragrant, 10-15 minutes. chop coarsely and set aside
8. 2. whisk sugar, 1/2 c brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and chopped pecans together in a bowl. pour 1 T filling into each shell.
9. 3. top each filled tartlet with a pecan half. bake for 15 minutes or until filling is set and crust is browned
10. 4. sprinkle tartlets with a tiny bit of kosher salt, then let cool in pan for 15 minutes. to remover run a knife around each and carefully lift out.

crust, unsalted butter, brown sugar, flour, salt, pecan halves, sugar, brown sugar, eggs, maple syrup, t, t bourbon, vanilla, salt, pecan halves, kosher salt

Taken from www.epicurious.com/recipes/member/views/pecan-pie-bites-50111662 (may not work)