Maple Pecan Mini Tarts

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add flour in one step and on low speed mix until just combined. Do not overmix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
Set aside 12- 24 mini tart pans (also known as petit four molds) or use a mini tart which has 12 mini tart pan indentations. Preheat oven to 350°F.
Sprinkle chilled area lightly with flour and roll dough 2 credit cards thick. Using a cutter with slightly larger diameter than mini tart pan, cut circles.
Place dough into tart pan and press dough well into pans.
Prick bottoms and place in oven. After about 4-5 minutes check tarts. If bubbles are developing prick these with a fork or tip of a paring knife. Bake until golden and light brown on edges. About 10 minutes total. Actual time will depend on thickness of dough.
Repeat with remaining dough to obtain 24-28 tart shells.
In a saucepan combine maple syrup, whipping cream, butter, and salt. Bring to a boil, lower heat and simmer for about 3-4 minutes or until slightly thickened.
Remove from heat and add vanilla and pecans.
Spoon mixture into prebaked tart shells. Tarts can be stored for up to 2 days at room temperature.