1 c. butter
2 (3 oz.) pkgs. cream cheese
2 1/2 c. unsifted flour
1/2 tsp. salt

FILLING:

1 1/2 c. chopped pecans or hickory nuts
2 eggs, slightly beaten
1 c. brown sugar, firmly packed
1/2 c. light corn syrup
2 tbsp. melted butter
1/4 tsp. salt
1/2 tsp. vanilla

Soften butter and cheese. Blend in flour, part at a time. Add salt. Work pastry into muffin pans (small size). Do not make rims. Using a rotary beater gradually add sugar to beaten eggs. Add butter, salt, vanilla and nuts. Pour in tart shells. Bake about 20 minutes at 350 degrees. Makes about 3 dozen small tarts. Make shells thin.