Indulge in a bite-sized dessert loaded with brown sugar and toasted pecans.
Gradually add the all-purpose flour and mix until a soft dough forms. If the dough is much too sticky to work with, you can add up to 1/4 cup more flou
Divide the dough into 48 equal pieces. Press each piece into the mini muffin cups to form tart shells that line the bottom and sides.
Spoon the filling into each chilled tart shell, filling it 3/4 full. Be careful not to overfill, as it will spill over and stick to the pan.