Pecan Tarts

Ingredients

Crust

• 1/2 cup Mazola margarine
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon almond extract
• 2 cups sifted flour

Filling

• 1/2 cup margarine
• 1/3 cup Karo dark corn syrup
• 1 cup confectioners’ sugar
• 1 cup chopped pecans
• pecan halves (for topping)

Steps

1. Mix 1/2 cup Mazola margarine and 1/2 cup sugar. Stir in 2 egg yolks, 1 teaspoon almond extract and 2 cups sifted flour.
2. Press evenly into tiny tart shells or muffin cups. Bake in 400°F. oven 8 to 10 minutes.
3. Bring to boil 1/2 cup margarine, 1/3 cup Karo dark corn syrup and 1 cup confectioners’ sugar. Stir in 1 cup chopped pecans.
4. Spoon into shells. Top with pecan halves. Bake in 350°F. oven 5 minutes.

Notes

Makes 4 dozen.

Clipping glued onto a lined index card; a color photo of the tarts (clipped from the same ad, presumably) is attached alongside on the right.

From a printed recipe (Mazola / Karo (ad clipping)) kept in Rosie Lee’s recipe box.

Another copy of this recipe turned up later in Rosie Lee’s box; it’s shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.