1 c. flour
1/4 c. butter
3 tbsp. cold water (approximately)
1/2 tsp. salt
1 (3 oz.) pkg. cream cheese

Measure flour and salt; cut in butter and cheese thoroughly. Sprinkle with water, 1 tablespoon at a time, mixing with fork until flour is moistened. Divide dough in half, wrap and chill 15-20 minutes (at least). Divide each ball into 12 pieces and shape in tiny muffin cups.

FILLING:

1/2 c. packed brown sugar
1 tbsp. melted butter
1 tsp. vanilla
1 egg

Beat together. Cut up 3/4 cup pecans, put some in bottom of each shell. Add spoonful of filling (divide evenly among tartlets). Top with rest of pecans. Bake 25 minutes at 400 degrees. Makes 24.