1 sm. pkg. cream cheese
1 stick butter
1 c. flour

FILLING:

1 lg. egg
3/4 c. brown sugar
1 tbsp. butter, melted
1 tsp. vanilla
Chopped pecans

Mix crust mixture and refrigerate 2 hours or overnight. Fill tart pans with a ball of dough. Press carefully. Put 1 tsp. of filling into pans. Cover with 1 tsp. chopped pecans. Bake 30 minutes in 325 degrees F.