Butter Tarts

Eileen Akers

Pie crust
1 cup corn syrup
2/3 cup brown sugar
2 eggs slightly beaten
1/4 cup butter
1/4 tsp salt
1/2 tsp vanilla
2/3 cup pecans, chopped

Preheat oven to 450.
Roll out prepared pie crust and use a 4" cookie cutter to cut into circles. Press into muffin tins and place in refrigerator until ready to use.Mix corn syrup and brown sugar in a sauce pan and cook over low heat for 5 minutes. Allow to cool slightly. Slightly whisk the eggs, then while still whisking, slowly add the syrup mixture. Add the rest of the ingredients, then pour into the tart shells.
Cook for 10 minutes at 450, then lower the temperature to 350 and bake for another 15-20 minutes.
Remove from tins and allow to cool.