- 1 (15-oz) ready-to-bake rolled piecrust
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 18 pecan halves, optional
Preheat oven to 450°F. Unroll piecrust onto work surface. Cut 9 circles from each crust with a 3-inch cookie/biscuit cutter. You will have 18 total. Cut stars (or your favorite fall shape) with a small cookie cutter from remaining dough.
Place circles in cups of a regular-size muffin pan; chill until ready to fill.
Combine remaining ingredients (except pecans and dough cut-out shapes) until blended. Spoon filling into piecrusts. Top each with a pecan or dough cut-out shape, if desired. Bake tarts 10–12 minutes or until golden and inflated. Serve warm or chilled.
CALORIES (per 1/18 recipe) 200kcal; FAT 12g; SAT FAT 6g; TRANS FAT 0g; CHOL 35mg; SODIUM 170mg; CARB 23g; FIBER 0g; SUGARS 11g; PROTEIN 2g; VIT A 4%; VIT C 0%; CALC 2%; IRON 0%
Source: Publix Aprons® recipe