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Pecan Mini Tarts

Recipe from Sylvie Oswalt

Yield: 45 mini tarts

Ingredients:

• 1 cup sugar
• 2 eggs
• 1 stick of butter, melted and cooled
• 2 teaspoons vinegar
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 1/2 cup coconut
• 1/2 cup white raisins
• 3 boxes Athens "mini phyllo" shells - 45 total shells

Directions:

1. Mix sugar, eggs, and butter.
2. Add vinegar and vanilla.
3. Add pecans, coconut and raisins.
4. Fill shells (only 1/2 full).
5. Bake at 325 for 25-30 minutes.
6. These keep well in the refrigerator or the freezer. Bring to room temperature before serving.