Ingredients:

  • 6–8 sheets phyllo (filo) pastry, thawed if frozen (approx. 250–300 g total)
  • 6 tablespoons unsalted butter, melted (84 g) — or neutral oil for brushing
  • Optional: nonstick spray for pan
  • 1 cup packed light brown sugar (220 g)
  • 1/2 cup light corn syrup (120 ml) — or maple syrup (120 ml) as an alternative
  • 1/4 cup unsalted butter, melted (56 g)
  • 1 large egg, lightly beaten (50–60 g)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1/4 teaspoon fine sea salt (1.5 g)
  • 1 cup pecans, coarsely chopped (120 g)
  • Extra whole or halved pecan halves for topping (optional, about 24)
  • Coarse sea salt for sprinkling (optional)
  • Powdered sugar for dusting (optional)

Instructions:

  1. Prepare ingredients and preheat: preheat oven to 350°F (175°C). Thaw phyllo completely and keep covered with a damp towel while working.
  2. Toast and chop pecans: toast pecans in a single layer in a dry skillet over medium heat 3–5 minutes until fragrant; cool and chop coarsely.
  3. Make filling: whisk together brown sugar, corn syrup (or maple), melted butter, beaten egg, vanilla, and salt until smooth. Fold in chopped pecans; filling should be glossy and pourable but thick.
  4. Build phyllo shells: cut each phyllo sheet into 6 equal rectangles/squares (adjust for sheet size). Stack 3–4 layers per tart, brushing each layer lightly with melted butter. Line each mini muffin cup with the layered phyllo, shaping gently to form a cup. Keep unused phyllo under a damp towel to prevent drying.
  5. Portion filling and top: spoon about 1 to 1¼ teaspoons (6–8 ml) of filling into each phyllo cup, filling to just below the rim. Top with a pecan half if desired.
  6. Bake: arrange the tin on a baking sheet and bake 14–18 minutes until phyllo edges are golden and filling is mostly set (center may be slightly jiggly).
  7. Cool and finish: let tarts cool in the pan 10 minutes, then transfer to a rack to cool completely. Finish with a tiny sprinkle of coarse salt or a dusting of powdered sugar before serving.