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Preheat oven to 350°F. For the Crust, beat butter in large bowl with electric mixer on medium speed until smooth. Add granulated sugar, egg yolk and salt; beat until well blended. Gradually beat in flour on low speed just until dough begins to clump together. Gather dough into a ball then flatten into a disk. Roll out dough on lightly floured surface to 1/8-inch thickness. Using a small knife, cut out 6 (6-inch) rounds. Lightly spray 6 (4-inch) fluted tart pans with removable bottoms with no stick cooking spray. Fit dough rounds in bottom and up sides of tart pans. Refrigerate 30 minutes or until dough is firm.
Meanwhile, for the Pecan Filling, mix eggs, brown sugar, corn syrup, melted butter, vanilla cinnamon, allspice and salt in large bowl until well blended. Stir in pecans. Place tart pans on rimmed baking sheet. Divide filling evenly among tart shells.
Bake 25 to 30 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Remove tarts to wire rack; cool completely.