Mini Holiday Pumpkin Pecan Tarts

• 1/4 cup pecans
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cups flour, all-purpose plus more for shaping dough
• 4 tablespoons butter cold
• 2 tablespoons canola oil
• 2 tablespoons water ice cold, plus more as needed
• 1 large eggs plus 1 egg yolk
• 1/2 cup corn syrup, dark
• 1 tablespoon sugar
• 1/2 cup pumpkin puree (canned) puree, filling
• 1 teaspoon vanilla extract
• 1/4 cup pecans chopped and plus 24 halves for garnish

1. Preheat oven to 350F (180C).
2. Coat mini muffin tins with cooking spray or grease with butter.
3. To make the dough:
4. In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are mixed together.
5. Put in butter and pulse until dough resembles coarse meal.
6. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
7. Transfer onto clean work surface or cutting board sprinkled with flour.
8. Form dough into a ball and divide evenly into 24 pieces.
9. Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
10. If the dough is sticky, coat your finger with flour first.
11. Bake 16 to 19 minutes, until the crusts are very golden.
12. Check often to ensure they don't turn too brown.
13. At the same time, to make the filling:
14. In a medium bowl, stir the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla.
15. Mix the chopped pecans.
16. Remove dough from oven and spoon 1 tablespoon of the filling into each cup.
17. Top each with 1 whole pecan half.
18. Return the pans back to the oven and continue to bake, for about 15 minutes more, until the pumpkin filling is set.
19. Cool on a wire rack.
20. Remove mini tarts from the tins.
21. Serve or store in an air-tight container.

pecans, sugar, salt, flour, butter cold, canola oil, water, eggs, corn syrup, sugar, pumpkin puree, vanilla, pecans

Taken from recipeland.com/recipe/v/mini-holiday-pumpkin-pecan-tart-51376 (may not work)