(12 large tarts)
1 pkg ready made pie crust (2x 9")
1/2 cup butter, (1 stick)
1 cup brown sugar, very lightly packed
3/4 cup corn syrup
1 tbsp freshly squeezed lemon juice
1 tbsp vanilla extract, or bourbon
a pinch or two of salt, (optional)
1 cup pecans, lightly toasted
Preheat oven to 425°F.
Cut out 6 circles from each pie crust, (12 total) and line a 12 standard cup muffin tin with them. I allow the crust to rise slightly above the top to accommodate the large amount of filling. Set aside.
Place the butter, brown sugar, corn syrup, lemon juice, vanilla extract (or bourbon) and salt, (if using) into the bowl of a food processor fitted with a steel blade and process until well combined. Add the egg and continue to process until smooth.
Divide the pecans evenly among the "tarts" and spoon the filling over them. Most recipes tell you to fill them 2/3 full.. I would say these end up being closer to almost full.
Bake for about 12- 14 minutes or until bubbly and browned. The longer you bake these, the firmer they will be.