Pastry:

1 stick butter
3 oz. cream cheese
1 c. plain flour
2/3 c. chopped pecans

Filling:

1 egg, beaten with fork until frothy
3/4 c. brown sugar
1 tsp. vanilla
Pinch of salt
1 to 2 tbsp. of water to this mixture

Cream butter and cream cheese together, add flour and mix well. Chill 24 hours. Press pastry into muffin pans (will make about 18 tarts). The pastry will not be all the way to the top of the muffins cups. Put chopped pecans in each cup. Spoon filling over pecans.

Bake at 325 to 350°F for about 25 minutes.