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

Beat together by hand. Spoon into pastry lined tins, evenly dividing to make 24, approximately 1 teaspoon to each cup. Sprinkle chopped pecans on top. Bake at 325 degrees for 25 minutes. Cool and remove from tins by running a knife around the edges and lifting out.

CHEESE PASTRY FOR PECAN TARTS:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. soft butter
1 c. flour

Blend and chill about 30 minutes. Shape into 2 dozen small balls. Place in ungreased tea cake tins (smaller than muffin tins). Press around sides and bottom.