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

Beat brown sugar and butter. Add egg and vanilla; mix thoroughly. Pour into tart shells.

Bake at 375°F for 20 minutes.

Makes 24 tarts.

Tart Shells:

1 stick butter, softened
3 oz. Philadelphia cream cheese, softened
1 c. flour

Cream butter and cream cheese. Gradually add flour. Roll into small balls and press into well greased mini muffin or tart pans.