Pecan Tarts

Instructions

1. Prepare the pastry dough
   In a food processor, combine the flour, cold butter cubes, cream cheese, and salt. Pulse until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, pulsing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Form the tart shells
   Preheat the oven to 350°F (175°C). Divide the chilled dough into 12-15 equal portions. Press each portion into the cups of a mini muffin tin, ensuring the dough comes up the sides to form a shell. Prick the bottoms with a fork and refrigerate for 15 minutes.
3. Prepare the filling
   In a medium bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla extract, and cinnamon until smooth and well combined. Coarsely chop 3/4 cup of the pecans, reserving the remaining 1/4 cup of halves for garnish. Fold the chopped pecans into the sugar mixture.
4. Assemble and bake
   Remove the tart shells from the refrigerator. Fill each shell about 3/4 full with the pecan mixture (be careful not to overfill). Place a pecan half on top of each tart for decoration. Bake for 20-25 minutes, until the filling is set and the pastry is golden brown.
5. Cool and serve
   Allow the tarts to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely. The filling will continue to set as it cools. Serve at room temperature or slightly warm with a small dollop of whipped cream if desired.