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preheat oven to 350. coat mini muffin pans with non stick spray
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for the crust:
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1. cream 2 sticks butter and 2/3 c brown sugar in a bowl with a mixer until blended. add the flour and salt. mix until sandy (dough will seem dry).
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2. press 1 T dough into each well of the prepared mini muffin pans, shaping it up the sides (here's where a tamper, made by pampered chef and others, comes in handy. the perfect size to push down a small ball of dough in the tin and force it up the sides).prebake the shells for 8 minutes, or until set and lightly golden around the edges
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3. remove shells from the oven and pat the puffed bottoms down lightly with your fingertips or a small spoon, set shells aside
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for the filling:
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1. toast 6 oz of pecans on a baking sheet in a single layer until fragrant, 10-15 minutes. chop coarsely and set aside
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2. whisk sugar, 1/2 c brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and chopped pecans together in a bowl. pour 1 T filling into each shell.
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3. top each filled tartlet with a pecan half. bake for 15 minutes or until filling is set and crust is browned
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4. sprinkle tartlets with a tiny bit of kosher salt, then let cool in pan for 15 minutes. to remover run a knife around each and carefully lift out.
