Butter Tart Recipe, Attempt #2

In an attempt to end up with slightly less runny butter tarts, I increased the egg in this batch.  I also remembered the vanilla.  This batch used slightly larger tart shells, and was only made using a half-recipe (hence the slightly fewer tarts).

As can be seen, the tarts came out slightly browner than the last ones.  I'm not sure why precisely (well, I'm guessing the increased egg content), but I haven't had a chance to try them yet.  I'll post a comparison with the previous version when I get the chance.  Slightly altered recipe below the cut, for those who're are truly curious.

• 1/2 cup of butter (softened)
• 1 cup brown sugar (lightly packed)
• 2 eggs (beaten)
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans/pecan pieces
• 12-18 pastry shells

Cream together the sugar and butter.  Add the beaten egg (at this point, I was planning to add the aforementioned vanilla).  Add in the pecans.

Spoon the resultant mixture into the pastry shells, making sure not to overfill.  Cook at 375°F for 10-12 minutes.  Let cool before eating.