Easy and Delicious Pecan Tarts (Print version)

Crisp mini phyllo shells filled with buttery brown sugar pecans for a quick bite-size dessert.

# Ingredients:

For the tarts

01 - 15 frozen mini phyllo shells, thawed if package directs
02 - 1/2 cup (55 g) finely chopped pecans
03 - 1 large egg
04 - 3 tablespoons packed light brown sugar
05 - 1 tablespoon unsalted butter, melted and slightly cooled
06 - 1 tablespoon maple syrup, light corn syrup, or mild honey
07 - 1/2 teaspoon vanilla extract
08 - 1/8 teaspoon ground cinnamon
09 - 1 pinch fine salt

# Instructions:

01 - Heat the oven to 350 degrees F. Arrange the mini phyllo shells on a parchment-lined baking sheet with a little space between them.
02 - In a medium bowl, whisk the egg, brown sugar, melted butter, maple syrup, vanilla, cinnamon, and salt until smooth and glossy.
03 - Add the chopped pecans and stir until every piece is coated in the filling.
04 - Spoon about 1 rounded teaspoon of pecan filling into each shell, stopping just below the rim so the filling does not overflow.
05 - Bake for 12-14 minutes, until the shells are golden and the filling is puffed and set at the edges.
06 - Let the tarts cool on the baking sheet for 10 minutes, then move them to a rack. Serve warm or at room temperature.

# Good to know:

01 - Best texture is the same day they are baked.
02 - Makes 15 bite-size tarts from one standard box of mini phyllo shells.
03 - Cool fully before storing so the phyllo stays crisp.

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