1 c. butter
6 oz. cream cheese
2 1/2 c. flour
1/2 tsp. salt

FILLING:

1 1/2 c. chopped pecans
1 c. brown sugar
1/2 c. light corn syrup
2 eggs, slightly beaten
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. vanilla

Soften butter and cheese. Blend in flour and salt. Shape dough into 2 rolls about 3 inches thick. Wrap in plastic wrap and chill at least an hour. Slice pastry and shape into a ball a little larger than a marble and press into greased tart pans.

Using a spoon fill cups with filling about 3/4 full. Bake at 350 degrees for about 20 minutes. I always spray my pans with Pam instead of greasing them.