Shell:

2 c. plain flour
1/2 lb. (2 sticks) butter
1 (8 oz.) pkg. cream cheese

Filling:

1/2 lb. (2 sticks) softened butter
2 c. sugar
4 eggs
1 c. candied cherries
1 c. white raisins
2 c. broken pecans
1 tbsp. vanilla

Preheat oven to 325°F.

For Shell: Mix flour, 2 sticks butter and cream cheese. Chill 10 to 15 minutes. Pinch off small pieces and press out thin into small tart pans.

For Filling: Mix together filling ingredients. Drop by teaspoonful into tart pastry. Do not mash down. Fill 1/2 to 3/4 full.

Bake for 30 minutes at 325°F.