CRUST:

1 stick butter, softened
3 oz. pkg. cream cheese, softened
1 c. flour

FILLING:

3/4 c. brown sugar, firmly packed
1 egg
1 tbsp. softened butter
1/4 tsp. salt
1 tsp. vanilla
2/3 c. chopped pecans

Mix crust ingredients thoroughly with hands. Divide into 24 balls. Shape with fingers into miniature muffin pans. (No greasing of pan or muffin papers needed.)

Mix filling ingredients together and fill tart shells almost full. Bake 30 minutes at 350 degrees. Cool and remove from muffin pans.