2 c brown sugar, packed
4 T butter, soft
dash of salt
2 eggs
1/4 c water
pecans, broken
1 recipe pastry
Prepare the pastry ahead and chill in refrigerator. Cream brown sugar and butter thoroughly; beat in eggs and salt. Add in water and beat again. Line 4-inch tart pans or mini muffin tins with pastry, rolled out and cut in rounds. Cover the bottoms of the tarts with broken pecans, and spoon in batter, dividing equally. Bake at 400 for 10-12 minutes. When they first begin to bubble, take them out of the oven. 1 recipe pastry and honey tart filling makes enough for 18 4-inch individual tarts or 5 dozen mini tarts. This is Great Grandma Spoor’s recipe – Grandma Miller’s mother.
