The intent was to serve these lil guys as the Thanksgiving dessert…but since I made a full Thanksgiving dinner + two rounds of appetizers, we were way too full for dessert. The ingredients were shelf/freezer stable so I simply waited a few days…and I have to admit, it was worth the wait.
Defrost one sheet of puff pastry and roll it out a bit. Cut it into 12 rectangles and line a muffin tin. The good thing about puff pastry is that it’s so packed with butter you don’t need to spray or butter the tin – these’ll pop right out. In a separate bowl, toss a cup of pecan halves with 3 tbsp melted butter, 2.5 tbsp brown sugar, and a glug or two of bourbon. Fill the pastry cups and bake at 400 for 12 minutes. Remove from the oven, let cool, and drizzle with salted caramel sauce. You could make it yourself, but I fully cheated and bought the store-made kind. And now I have extra that I can pour over ice cream later so there. Side note – these tartlets would be great topped with ice cream.
This could not have been easier. They’re beautiful and would be a hit at parties, thanks largely to their cute pickup nature. I also love that it has not one but TWO of the most popular pecan pie upgrades: bourbon and salted caramel. Those also happen to be two of my favorite flavors in general so there’s no way I wouldn’t like this recipe.