Mini tartas de nuez pacana

Ingredientes

• 1/4 cup (56 g) unsalted butter
• 1/2 cup (120 ml) pure maple syrup
• 2/3 cup (146 g) brown sugar, packed
• 1 tsp vanilla
• 1/2 tsp salt
• 2 eggs, at room temperature
• 1 cup (135 g) chopped pecans
• 2 pie crusts, store bought or homemade
• 1 egg, whisked (for the egg wash)
• 1/4 cup (50 g) granulated white sugar for sprinkling

Preparación

1. 1

   Line two baking sheets with parchment paper and set aside.

2. 2

   Add the butter to a medium sauce pan and melt it over low heat.

3. 3

   To the melted butter add in the maple syrup, brown sugar, vanilla, salt and eggs. Whisk to combine. Turn the heat up to medium-low and cook the mixture for 10-12 minutes until thick like caramel sauce. Stir it constantly so that it remains smooth.

4. 4

   Remove it from it from the heat. Let it cool for 10 minutes. Then, mix in the pecans.

5. 5

   Using a rolling pin, roll out the 2 pie crusts on a lightly floured surface and cut 20 mini acorns out using a 4" acorn cookie cutter. You can also use another shape cookie cutter or just a biscuit cutter. (You will need to re-roll each pie crust to get all 20.)

6. 6

   Transfer 10 of the acorns to the parchment paper lined baking sheets, 5 per each.

7. 7

   To the remaining 10 acorns, cut a slightly arched line just under the "cap" of the acorn. Using a tip of an icing piping tip, make decorative indents on the top part of the acorn. With the bottom of the icing tip, cut a small circle in the center of the acorns.

8. 8

   Add 1 heaping tbsp of pecan pie filling on the center of the 10 acorns on the baking sheets.

9. 9

   Use a pastry brush to brush the edges with egg wash and place the decorated acorns over top of each. Press the edges shut with an icing tip or fork. Chill the pies in the fridge for 20 minutes.

10. 10

    While the mini pies chill, preheat the oven to 350 degrees F.

11. 11

    Remove one of the cookie sheets of mini pecan pies from the fridge and brush the tops with egg wash. Then sprinkle each with sugar.

12. 12

    Bake for 16-19 minutes, or until lightly golden brown. Then let the mini pecan pies cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool until cool enough to handle, about 15 more minutes.

13. 13

    Repeat the steps with the remaining cookie sheet of mini pecan pies.