Ingredients
| 2 ½ Cups | All-Purpose Flour |
| 3 Tbsp | Sugar |
| 1 1/2 Tsp | Salt |
| 1 Cup | Cold Unsalted Butter |
| 3 Tbsp | Ice Cold Water |
| 2 Tbsp | White Vinegar |
| ½ Cup | Jack Link’s Original Beef Jerky |
| ¾ Cups | Brown Sugar |
| ⅓ Cup | Maple Syrup |
| 1/4 Cup | Butter |
| 1 | Egg |
| 1 Tbsp | White Vinegar |
| 2 Tsp | Vanilla |
| ½ Cup | Chopped Pecans |
Instructions
- In the bowl of a food processor, pulse flour, sugar and salt.
- Add in butter and pulse until mixture is crumbly and mealy and butter is in pea-sized pieces (3 quick pulses should do it).
- While the motor is running, slowly stream in the ice water and vinegar until the dough collects in the food processor.
- Remove dough and form into a disc. Wrap tightly with plastic wrap and refrigerate for minimum 1 hour or up to 3 days.
- Remove plastic and roll out dough on a lightly floured surface into a sheet 1/8-inch thick.
- Using a 4-inch circle cutter, cut 12 circles from the sheet. Collect scraps and reroll if necessary.
- Fit each dough circle into a standard 12 cup muffin tray. Refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Prepare the filling by whisking the egg with brown sugar and maple. Stream in butter and then stir in vanilla, vinegar and salt.
- Divide the pecans and chopped jerky into the 12 cups. Pour filling into each cup until 2/3 full.
- Bake until golden and bubbling, about 20-25 minutes. Run a butter knife around each tart to ensure they do not get stuck in the pan. Remove from the muffin tray and let cool for 10 minutes before enjoying.
