Unroll the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter (or a knife), cut out circles from the pie crust. Gently press each circle into a muffin tin to form a tartlet shell. If the crust tears, just patch it up with extra dough.

For a deeper, richer flavor, toast the pecan halves. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool slightly and then coarsely chop them. You can skip this step if you're short on time, but toasting really enhances the pecan flavor!

In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, egg, vanilla extract, and salt until well combined. The mixture should be smooth and slightly glossy.

Divide the chopped pecans evenly among the prepared tartlet shells. Pour the maple syrup mixture over the pecans, filling each tartlet shell about 3/4 full. Be careful not to overfill, as the filling will expand slightly during baking.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is set. The filling should be slightly jiggly but not liquid.

Let the Maple Pecan Tartlets cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. This prevents the crust from sticking and makes them easier to remove.