1/2 lb. butter
2 c. flour
1 (8 oz.) cream cheese
1/2 tsp. salt
1 egg
3/4 c. brown sugar
1 tbsp. melted butter
1 c. chopped nuts
Dash of salt
1 tsp. vanilla

Crust: Cut butter into flour and salt until dough is full of fine lumps, like pie crust. Add softened cream cheese. Blend. (Dough may be refrigerated until ready to use. Roll out on floured surface, cut into 3 inch circles. Press into medium or small muffin tins.

Filling: Beat egg, brown sugar, butter, salt and vanilla until smooth. Put 1 teaspoon chopped nuts in each pastry-lined cup. Put 1 teaspoon filling into each cup. Bake 10-12 minutes in a 400-425 degree oven. Cool before removing from pans. Makes about 3 dozen tiny tarts.