Pecan Pie Tarts with Crumb Topping

Directions

1. Wash hands with soap and water.

2. Roll out pie crust on a lightly floured surface to 1/8-inch thickness. Using a small knife, cut out 3, 6-inch rounds; repeat with other pie crust. Lightly coat 6, 4-inch fluted tart pans with removable bottoms with no stick cooking spray. Fit dough rounds in bottom and up sides of tart pans. Refrigerate 30 minutes or until dough is firm.

3. Preheat oven to 350 degrees Fahrenheit. Place pecans in a single layer on baking sheet and bake for 8 minutes or until toasted and fragrant; remove from oven and let cool.

4. In a medium bowl, whisk together sugar, corn syrup, eggs, 2 tablespoons melted butter, 1 teaspoon vanilla, cinnamon, nutmeg and salt; fold in 2 cups pecans. Spoon mixture evenly between the tart shells and place on a large baking sheet. Wash hands after handling raw egg.

5. In a medium bowl, add 1/4 cup melted butter. Add remaining vanilla and stir to combine. Add brown sugar, flour and remaining pecans and stir until all the ingredients are equally moistened. Add additional melted butter, 1 teaspoon at a time, if mixture is too dry. Evenly top each tart with crumb topping.

6. Bake tarts for 30 minutes or until set. Remove to wire racks and let cool completely. Serve with vanilla ice cream if desired. Leftover tarts can be stored in an airtight container for up to 3 days.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!