Preheat oven to 375F, spray a regular size muffin tin.

Make your pastry by adding your 4 Tbsp of cold (but slightly softened) butter to your flour, you will want to mash the butter into your flour, then slowly add in your water, if you need more than 5Tbsp you can add a little more but I found 5 was a good amount. knead your dough for a few minutes then roll out (sprinkle some flour on a flat surface)

You want to cut into 10 pieces to fill your muffin cups, you will need to cut some pieces then roll out your dough again to get all 10 pieces, you want to fill your muffin cup up the sides with the pastry dough the best you can, you will be pouring in your mixture so it needs to have sides to hold it.

Pre-bake dough in the oven for 12 minutes.

Meanwhile, make your brown sugar mixture, whisk your eggs and add applesauce, vinegar, vanilla and melted butter, stir well. Mix in your brown sugar until it is all dissolved.

Once your pastry is pre-baked fill them with your mixture, then top with a few chopped pecans, I found 2 Tbsp was enough to cover all 10 tarts.

Return to oven for 18-20 minutes until centers are set. Let cool

Makes 10 butter tarts, best stored in fridge and they will freeze well.

*Note..I did try these with the 2 ingredient dough (yogurt & flour) and I just found them nowhere near as good, and it only saved a point per tart.