The caramel pecan clusters make these tarts to die for!
Heat oven to 325°F.
Unroll dough and separate into 4 rectangles, pinching perforations to seal. Cut each rectangle in half so you have 8 squares of dough. Gently place each square in regular-size muffin cup.
In medium bowl, whisk together eggs, brown sugar, corn syrup and melted butter; set aside.
Place one caramel pecan cluster in bottom of each tart. Pour filling mixture over top, dividing evenly. Do not overfill to avoid bubbling over during baking. Sprinkle with chopped pecans, if desired.
Bake at 325°F for 15 to 18 minutes, until pastry is golden brown and the middle of the tarts are set. Let cool for 10 minutes and remove from muffin pan. Cool completely.
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