16 pie tart shells, thawed, but cold

1 1/4 cups pecans, broken

1 tablespoon cornstarch

1/2 cup light brown sugar

1/2 teaspoon salt

3 tablespoons Crisco shortening

3 large eggs

1 cup Karo clear syrup

1 teaspoon vanilla extract

Arrange the frozen shells on a large cookie sheet to thaw for about 30 minutes. Measure about 1 tablespoon of pecans into each empty tart shell. In 2-quart pitcher, mix cornstarch, sugar, salt and shortening with a whisk until just blended. Add eggs, Karo and vanilla all at once. Beat until mixed thoroughly. Pour slowly over the pecans in the shells, filling completely. Go back and fill each tart to the top with any remaining batter.

Bake at 325 degrees for 25 minutes, until crust is light brown. Lower oven to 250 degrees and cook 15 minutes more.

Kirk A. Boudreaux

New Iberia