1/2 c. soft butter
1 c. sugar
3 eggs, slightly beaten
1/4 tsp. salt
3/4 c. dark corn syrup
1 tsp. vanilla flavoring
1 1/2 c. peeled, finely chopped apple
1 1/4 c. coarsely chopped pecans
Pastry for a double crust 9" pie
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, salt, syrup and vanilla; mix well and stir in apple and chopped pecans.
Roll dough to 1/8 inch thickness on a lightly floured surface. Line 12 tart pans with pastry; flute edges. Fill each with pecan mixture. Bake at 325 degrees for 45 minutes or until done. Cool. Garnish with pecan halves. Yield 12 (if frozen tart shells are used, yield is 15- 18 tarts).