In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add softened unsalted butter, mixing until the ingredients resemble coarse crumbs. Incorporate the egg yolk and vanilla extract until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for about 20 minutes. Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out circles to fit your mini tart pans.

Press each dough circle into the mini tart pans, ensuring coverage of the bottom and sides. Refrigerate for an additional 10 minutes.

In a medium bowl, combine chopped pecans, light corn syrup, brown sugar, beaten egg, vanilla extract, and salt. Mix until well incorporated.

Spoon the pecan filling into each chilled tart shell, filling them about three-quarters full. Distribute the pecans evenly.

Bake the filled tart pans for 20-25 minutes, until the filling is set and the crust is golden brown.

Allow the tarts to cool slightly in the pans for about 10 minutes, then transfer to a wire rack to cool completely.