1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour

FILLING:

1 egg
3/4 c. brown sugar (dark)
1 tbsp. butter
1 tsp. vanilla
Dash of salt
2/3 c. pecan pieces (sm.)

Let the cheese and butter soften to room temperature. Blend them and add flour to make dough. Chill dough for 1 hour, then press into pans. Fill each pastry cup and bake in 350 degree oven for 40 minutes. Be careful not to overfill the pastry shells or it will be difficult to remove from the pan. These tarts freeze very well.