PECAN PIE TARTLETS

Steps:

• 1. Preheat oven to 350 degrees F. Spray the inside of the mini muffin tins lightly with cooking spray.
• 2. Melt the butter in a microwave safe batter bowl. Add the brown sugar, vanilla, salt, and egg. Stir together well.
• 3. Stir in the pecan pieces, saving the pecan halves for later.
• 4. If using phyllo shells, just fill them about 3/4 full and top with a pecan half. You should have enough filling for 24 tartlets. Jump down to Direction #6.
• 5. If using phyllo sheets or pie crust dough, roll out on a lightly floured surface with a floured rolling pin until you have about a 12" square, or enough to cut out 12 2 1/2-3" circles from each sheet, totalling 24 with both sheets.
• 6. Cut out the circles using a biscuit cutter (or a drinking glass, as I did), dipped in flour so it won't stick to the dough.
• 7. Place each dough circle over a mini-muffin tin opening and press down in the center gently. Distribute the pecan filling evenly into the 24 dough cups. Top each with a pecan half.
• 8. Bake at 350 degrees F. for 15-20 minutes, checking early and often to avoid overbaking. Tartlets are done when you carefully move one from its muffin cup and the bottom is lightly browned.
• 9. Remove tartlets from muffin pans to cooling racks to cool. Store in an airtight container.