This recipe is a bit different since you roll the pastry dough out on a sheet of aluminum foil, then clip the dough (with the foil) in squares and bake. It was clipped from a newspaper, date unknown. Recipe is typed in full below along with a scanned copy.

Pecan Tarts

Three cups sifted flour
One and one-half tsps. salt
Three-fourths cup corn oil
Four and one-half tbsps. cold water

Mix together flour and salt in mixing bowl. Blend in corn oil with fork. Sprinkle all water on top; mix well. Press firmly into balls with hands. If dough is slightly dry, mix in one to two tablespoons more corn oil.

Wipe table with damp cloth and place a piece of aluminum foil 12-inches square on dampened surface. Divide pastry in half and place on half of foil. Flatten slightly, cover with waxed paper and roll out with rolling pin to cover the foil completely.

With knife, mark off 25 squares (approximately 2 3/8-inch squares). Cut through dough and foil with scissors. Turn up sides and pinch corners to form a 1 1/4-inch square shell 1/2 inch deep. Repeat with other half of dough. Fill and bake shells following recipe for Pecan Filling.

Pecan Filling

One-half cup pecans, halved or broken
Two slightly beaten eggs
Two-thirds cup dark corn sirup
One-half tsp. salt
One-half tsp. vanilla
One-quarter cup sugar

Place several pieces of pecan in bottom of each pastry shell. Mix beaten eggs, corn sirup, salt, vanilla and sugar together. Spoon about one teaspoon of mixture over nuts. Bake at 400 degrees 20 to 25 minutes or until set.–Yields 50 tarts.