Without pecans these are sensational butter tarts. They never keep because they are so good they are quickly devoured.

Makes 12 tarts.

Pastry of your choice

• Ingredients
  
  Filling:

• 1 cup (250 mL) brown sugar, packed

• 1/4 cup (50 mL) melted butter

• 1/2 cup (125 mL) maple or corn syrup

• 2 eggs, beaten

• 1/2 tsp (2 mL) vanilla essence

• 1 1/2 cups (375 mL) chopped pecans

Method

Preheat oven to 375°F (190°C).

Roll out pastry thinly and cut 3-inch (8-cm) rounds to fit 12 muffin tins or individual tart tins. Whisk together sugar, butter, maple syrup, eggs and vanilla. When combined, stir in pecans. Fill each pastry shell until ¾ full.

Bake tarts for 15 to 20 minutes or until filling is set and pastry is cooked.