12 mini tart shell, frozen or homemade
1/4 cup butter, melted and cooled
1/2 cup brown sugar
1 cup corn syrup
2 eggs, lightly beaten 1 tsp. vanilla
2 tsp. freshly squeezed lemon juice
36 pecan halves, (about 1/2 cup)

Makes 12 Tarts

Recipe from Chatelaine Cook Book

Preheat oven to 375 degrees.  Place the tart shells on a baking sheet.  Or line miniature tart pans with the homemade pastry.  Do not prick.

In a large measuring cup or med. size bowl, stir the butter with the brown sugar.  Then stir in the corn syrup, eggs, vanilla and lemon juice until blended.

Pour or spoon the mixture into the tart shells, filling each about two thirds full.  Place 3 pecan halves on top of each tart.  Bake on the bottom rack of the oven for 12 to 15 min. if using frozen tart shells, 20 to 25 min. for homemade pastry or until the pastry is golden brown.  Set on a wire rack to cool.  Serve warm or store in a tightly sealed container  in the refrigerator.  They also freeze well.