Maple Beef Jerky & Pecan Butter Tarts

Prep Time: 25 mins, Cook Time: 25 mins


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


  1. In the bowl of a food processor, pulse flour, sugar and salt.
  2. Add in butter and pulse until mixture is crumbly and mealy and butter is in pea-sized pieces (3 quick pulses should do it).
  3. While the motor is running, slowly stream in the ice water and vinegar until the dough collects in the food processor.
  4. Remove dough and form into a disc. Wrap tightly with plastic wrap and refrigerate for minimum 1 hour or up to 3 days.
  5. Remove plastic and roll out dough on a lightly floured surface into a sheet 1/8-inch thick.
  6. Using a 4-inch circle cutter, cut 12 circles from the sheet. Collect scraps and reroll if necessary.
  7. Fit each dough circle into a standard 12 cup muffin tray. Refrigerate for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Prepare the filling by whisking the egg with brown sugar and maple. Stream in butter and then stir in vanilla, vinegar and salt.
  10. Divide the pecans and chopped jerky into the 12 cups. Pour filling into each cup until 2/3 full.
  11. 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.