CHEESE PASTRY:

3 oz. cream cheese
1 c. sifted flour
1/2 c. soft butter

Let cheese and butter soften at room temperature. Flour hands. Shape in 2 dozen 1-inch balls. Place each one in 3/4-inch muffin tins. Press dough on bottom and sides, thinly, to shape tarts.

PECAN FILLING:

Dash of salt
1 tbsp. butter
1 egg
3/4 c. brown sugar
1 tsp. vanilla
2/3 c. broken pecans

Beat together egg, 1 tablespoon melted and cooled butter, vanilla, sugar and salt until smooth. Divide half of pecans among pastry-lined cups; add egg mixture. Top with remaining pecans.

Bake in slow oven (325 degrees) for 25 minutes or until filling is set. Run table knife around tarts and remove from tins. Refrigerate until needed. May be made day before. Freezes well. Yield: 2 dozen.