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Preheat oven to 350 degrees F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle.
Using a 3-inch cookie cutter, cut out 12 circles.
Place each circle in a muffin cavity, filling a 12-count muffin pan. Make sure each piece comes up the sides just a little bit, stretch the dough a bit if needed.
Chill the muffin pan in the refrigerator while you make the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, cream, and vanilla extract until fully combined.
Stir in the chopped pecans.
Remove the muffin pan from the refrigerator.
Evenly distribute the filling, making sure it does not come up over the edges of the dough.
Bake for about 25-30 minutes or until the filling is set.
Remove from the oven and cool the tarts in the pan for about 10 minutes.
Carefully remove them and transfer them to a wire rack to cool the completely serving.