Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat. Break eggs into a medium bowl; remove 1 tablespon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla. Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling 0.75 full. Bake at 230ºC or 5 minutes; reduce heat to 325 degrees, and bake dozen minutes or until filling is set. SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman.