CRUST:

1/2 c. butter (soft)
1 (3 oz.) pkg. cream cheese
1 tsp. flour

FILLING:

1 egg
3/4 c. light brown sugar
1 tsp. vanilla
1 tbsp. soft butter
Dash of salt
3/4 c. pecans

CRUST: Cream together butter, cheese and cut in flour. Chill 1 hour. Shape into balls and place into little cupcake pans. Form a cup tart.

FILLING: Beat together egg, sugar, vanilla, salt and butter until smooth. Divide pecans in half. Place 1 pecan in each cup of crust then add 1 teaspoon of filling into each cup almost to top. Add another pecan. Bake at 325 degrees for 25 minutes.