1 package of roll-out refrigerated pie crust
2 cups of apple jelly
2 cups of shelled pecans (halves or chopped pieces)
Step 1) Bring apple jelly to a boil in a small saucepan. Boil for five minutes, then remove from heat.
Step 2) While apple jelly is boiling, open the package of roll-out refrigerated pie crusts (there are two crusts per package). Instead of rolling them out, squish each crust into a big ball of dough. How fun!
Step 3) Place a small ball of pie crust dough, about the size of a golf ball, in each well of a mini muffin pan. Push the dough down in the center so that it flattens on the bottom and up the sides of the well. You can use a tart press (shown), a medicine cup, or just your fingers for this.
Step 4) Place two pecan halves or one heaping teaspoon of chopped pecan pieces inside of each tart crust. Gently spoon the boiled apple jelly over the pecans in each tart crust, leaving 1/4 inch of empty space at the top of each tart.
Step 5) Bake tarts in a preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees, and bake for an additional 5 minutes.
Step 6) Using a butter knife and/or a teaspoon (not your fingers!), remove the tarts from the mini muffin pan while they are still warm. Cool on a wire rack.