PASTRY:

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

FILLING:

3/4 c. brown sugar
1 tbsp. butter, softened
1 egg
1 tsp. vanilla
Dash of salt
2/3 c. finely chopped pecans, divided

PASTRY: Blend cream cheese and butter until smooth; stir in the flour. Chill about 1 hour. Shape into 24 (1 inch) balls. Place in ungreased miniature muffin tins. Press the dough against the bottom and sides to form a shell. Set aside.

In a bowl, beat brown sugar, butter and egg until combined. Add vanilla, salt, 1/2 pecans. Spoon into pastry. Top with remaining pecans. Bake at 375 degrees for 20 minutes or until filling is set and pastry is light golden brown. Cool and remove from pans. Yield: 24 tarts.