Makes 4 - 3 inch tarts
For the dough:
1 1/4cups all-purpose flour
1/2 teaspoon salt
1 stick butter, cut into 8 pieces
2 tablespoons ice water
Combine the flour and salt in a bowl. Add in the butter, and using a pastry blender, work the butter until in small pea-size pieces. Stir in the ice water and mix until just combined. If the mixture appears dry, add 1 more tablespoon of water. Flatten the dough into a disk and refrigerate for about one hour.
Place the dough between pieces of parchment paper and roll out until ⅛-inch thick. Using a 4-inch cutter, cut out circles of dough. Press each circle into a 3-inch pie or tart shell.
For the filling:
1 cup whole or chopped pecans
4 tablespoons (2 ounces) unsalted butter, melted
1 cup granulated sugar
1 cup dark corn syrup
4 large eggs
2 teaspoons vanilla extract
Put two tablespoons of nuts into each unbaked pie shell. Set aside.
Combine butter, granulated sugar, corn syrup, eggs, and vanilla until well mixed.
Pour this mixture on top of the nuts and bake for about 20 minutes or until the filling is set in the center. The pie will continue to set up once removed from the oven. Allow to cool for at least one hour before serving.