|Unbaked petal tart shells||9|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Maple syrup/Dark corn syrup||2 Tablespoon|
|Eggs||2 , slightly beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Whole pecan||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Start heating oven to 325°F.
With back of spoon, cream butter against sides of medium bowl until creamy.
Gradually add sugar, continuing to work until smooth and creamy.
Slowly stir in corn and maple syrups.
Then add eggs, vanilla, and salt; stir to blend.
Spoon into chilled, unbaked tart shells.
Sprinkle nuts on top; push nuts down so filling covers them slightly.
Bake 45 min., or until pastry is golden and knife inserted into center of filling comes out clean.
Let tarts cool in pan.
Then run spatula between pastry and cups; place wire rack over muffin pan; turn out, rierhtsideup.