December is the best time for sweets and we like to have some on hand at all times. This year, while making a pecan pie for Thanksgiving, I had extra filling and ended up using it to make these little tarts which were a big hit and are the perfect holiday treat.
I followed this recipe for the filling (I substituted the bourbon with scotch, because - Scotland! and left out the candied ginger too). I bought pre-made tarts at the store, poured the filling in and baked them at 350 for 30 minutes. And I have to say - while we are making Christmas cookies this year, these were much easier!