There are many meals my husband and I love, while our kids turn up their noses. Tarts are not an exception. The kiddos are fairly young so I don’t expect them to love things like pecan pie yet. So this leaves me with the conundrum of how to make enough tart for the two of us without creating a whole lot of waste. Solution? The canning ring (aka the metal ring around a mason jar lid). We can now make perfect portions of our favorite Maple Pecan Tarts.
To make these sweet treats I used regular 4-inch lids from my favorite jam jars. It’s just a matter of filling them and popping all in the oven. The recipe is also very flexible, so if you’re having guests over, just double or triple it to create individual tarts for all. This new trick will be your favorite new way to serve up individual desserts for everyone you know!
Maple Pecan Tarts
9-inch frozen pie crust, thawed and unrolled (avoid using the frozen pie crust that’s already frozen in the pan)
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1 tablespoon unsalted butter, melted and cooled
1/2 teaspoon kosher salt
1 large egg
1 cup finely chopped toasted pecans
1. Preheat the oven to 350 F. Line a baking sheet with aluminum foil and set aside.
2. Take a canning ring and invert it on top of the pie crust. Use a sharp knife to draw a circle around the ring that is 1/2 inch wider than the canning ring. Then cut the circle out and set aside. Repeat this three more times. Then place a circle of crust inside the canning ring so that it is smooth on the bottom and goes up the sides.
3. Combine the remaining ingredients in a large mixing bowl and stir until smooth. Place even amounts in each tart shell and smooth the tops with a spatula. Bake the tarts for 20 minutes, or until the edges are brown and the filling is bubbly. Remove and allow to cool before serving.