1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour
3/4 c. pecans, chopped

FILLING:

1 egg
3/4 c. brown sugar
1 1/2 tsp. vanilla
1 tbsp. butter
Dash of salt

Blend cream cheese and 1/2 cup butter. Add flour to form dough. Chill for at least 1 hour, then divide equally among 24 muffin tin cups and press into bottom and halfway up sides to form mini "pie crusts".

Beat together egg, sugar, vanilla, butter, and salt. Divide pecans among the tarts and cover with 1 teaspoon of the filling. Bake at 325 degrees for 25-30 minutes until golden. (Use Pam on the cups before adding dough.) Makes 2 dozen.