Pecan Butter Tarts

1 envelope ROBIN HOOD® FLAKY Pie Crust Mix

1/3 cup pecan

2 tbsp unsalted butter

2/3 cup Golden Corn Syrup

1/3 cup brown sugar

1 eggs

1 tsp vanilla


PREHEAT oven to 425ºF (220ºC).

PREPARE pie crust according to package directions. On lightly floured surface, roll out dough to 1/8” (3 mm) thickness. Using tart models or
a 4” (10 cm) round cookie cutter, cut out circles, re-rolling scraps if necessary. Fit circles into muffin cups. Divide nuts equally among pastry shells.

WHISK butter, corn syrup, sugar, egg and vanilla in large bowl. Spoon filling into each tart shell.



BAKE in centre of preheated oven for 15 minutes