TARTS:

1 3/4 - 2 c. flour
1/2 cup (1 stick) butter, softened
16 oz. cream cheese

Mix with hands. Divide dough in half. Roll out approximately 1/8" thick and cut in circles. (Use mayo jar lid.) Use plenty of flour on the board.

FILLING:

4 eggs
1 (1 lb.) box brown sugar
2 tsp. butter, melted (opt.)

Mix filling ingredients.

Make dough. Cut out circles and place in mini tart pans that have been prepared with non-stick spray.

Mix filling with a mixer. Will separate if left for long; re-mix. Pour brown sugar, mix into a 1 or 2 cup measuring cup for ease in pouring into tarts. Fill tarts 1/2 full only. Top with 2 cups (10 oz.) chopped pecans. May drop mini chocolate chips into filling, if desired.

Bake in a preheated 350°F oven for 15 to 20 minutes.

Makes 6 dozen tarts (or 40 from cupcake size pan).

Let cool on rack. Can empty pans immediately but hot, or leave in pan 5 to 10 minutes.