PECAN PIE BITES

Steps:

• preheat oven to 350. coat mini muffin pans with non stick spray for the crust: 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). 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 3. remove shells from the oven and pat the puffed bottoms down lightly with your fingertips or a small spoon, set shells aside for the filling: 1. toast 6 oz of pecans on a baking sheet in a single layer until fragrant, 10-15 minutes. chop coarsely and set aside 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. 3. top each filled tartlet with a pecan half. bake for 15 minutes or until filling is set and crust is browned 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.