Hazelnut-Pecan Tarts with Browned Butter Pastry

Preheat oven to 375°F. Prepare Browned Butter Pastry. On a lightly floured surface roll pastry until slightly less than 1/8 inch thick. Using a 4-inch round cutter, cut out pastry to make 12 circles total, rerolling scraps as necessary. Gently press dough circles onto the bottoms and up the sides of 12 ungreased 2-1/2-inch muffin cups. Bake for 10 minutes (pastry will shrink slightly as it bakes). Remove from oven. Reduce oven temperature to 325°F.

Meanwhile, for filling, in a medium bowl beat egg, egg yolk, brown sugar, melted butter, and bourbon with a fork until combined. Stir in pecans and hazelnuts. Spoon filling evenly into hot pastry-lined muffin cups.

Bake for 17 to 20 minutes more or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tarts from muffin cups; cool on wire rack about 20 minutes to serve warm, or cool tarts completely. If desired, serve tarts with ice cream and drizzle with caramel topping.