1 (3 oz.) pkg. cream cheese, soften
1/2 c. butter, soften
1 c. flour
1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
Dash of salt
2/3 c. broken pecans

Blend together cream cheese and 1/2 cup butter. Stir in flour. Chill for one hour. Shape into 24 (1 inch) balls. Place in ungreased 1 3/4 inch muffin pans. Press dough against bottom and sides. Beat together 1 egg, brown sugar, 1 tbsp. soft butter, vanilla and salt until smooth. Divide 1/3 cup of coarsely broken pecans among "tarts". Add egg mixture. Top with 1/3 cup of broken pecans. Bake at 325 degrees for 25 minutes, until filling sets. Cool; remove from pans.