- 1/2 cup sugar
- 1 cup mayhaw syrup (or melted jelly)
- 1/2 stick margarine
- 3 eggs, beaten
- 1/2 teaspoon vanilla
- 1 cup pecans, chopped
Mix sugar, syrup and margarine and heat on low heat until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla. For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full.
Bake at 350° for about 25 minutes.
For a pie, add pecans last and pour into pastry shell. Bake as usual.
Freezes well. Enough for 48 small tarts.