• • 12 tarts - use ready made frozen tart shells*, follow pre-baking package directions.
• • 1/3 cup unsalted butter
• • 1/2 cup brown sugar
• • 1/3 cup Pinecreek honey
• • 1 1/2 tsp vinegar
• • 1/2 tsp salt
• • 1/2 tsp vanilla
• • 1 egg, beaten lightly
• • 1/2 cup coarsely chopped pecans

Directions

In a small pot melt butter over medium-low heat.
Add brown sugar, honey, vinegar and salt.
Whisk together and continue to heat until sugar has melted and ingredients are combined.

Remove from heat and allow mixture to cool until almost room temperature. Blend in vanilla and beaten egg.

Divide mixture between tart shells.
Top with coarsely chopped pecans.

Bake for 16 to 18 minutes, or until filling is bubbling and tart pastry is brown.


*Note: Home made pastry can be used for this recipe.

Enough pastry for a single10 inch pie shell is required.
After rolling the pastry out, do circle cuts with a pastry cutter that are about 3 inches in diameter.
Shape, and if necessary roll circle cut pastry out a little thinner so that it completely fills the tart shell opening.
Fork-prick each pastry lined shell. Bake in a 325F oven for 7 minutes.
While tart shells are cooling proceed with making the filling.