1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour
1 1/2 c. pecans
1 egg
dash of salt
3/4 c. brown sugar
1 tsp. vanilla

Cream together cream cheese and butter. Blend in flour. Make large ball and divide until you have 12 equal small balls. Press each ball out on a cupcake paper to cover the paper, then place each in a cup in a cupcake tin, fluting the edges to fit.

Blend the egg, salt, brown sugar and vanilla. Add 3/4 cup broken pecans.

Line bottom of each cup with broken nuts. Add a teaspoon of filling and sprinkle more nuts on top. (Divide filling between the 12 tarts; also the remaining nuts.)

Bake at 350°F for 25 minutes.