CRUST:

3 oz. cream cheese
1 c. minus 1 tbsp. flour
1 stick butter

FILLING:

1 egg, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla
3/4 c. brown sugar, packed
1/2 c. chopped pecans

Cream butter and cream cheese together. Add flour to make dough. Divide into 24 balls and press in miniature cupcake tins to make shells. Mix filling ingredients together and fill shells 2/3 full. Bake for 25 minutes at 350 degrees. Makes 24 tarts.