3 oz. Philadelphia cream cheese
1/4 lb. butter
1 c. flour

Cream together butter and cream cheese; gradually add flour.

FILLING:

1 c. brown sugar
1 tbsp. melted butter
1 egg
3/4 c. ground pecans

Using mini tart or mini muffin tins, line each cup with dough mixture pressing dough with finger. Divide, equally, filling into each cup. Bake at 400 degrees for 10 minutes and then at 350 degrees for 15 minutes. Using 2 tins will give 24 tarts.