Tassies are tiny tarts frequently served at weddings and special occasions which may require a finger food dessert tray. They freeze easily.

Pastry dough:
8 tbsp. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. sifted flour

Filling:
2/3 c. pecans, chopped
1 egg
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
1/8 tsp. salt

Preheat the oven to 325 degrees. Mix together the butter and cream cheese in a small bowl or food processor. Add the flour and blend thoroughly. Divide and shape into 30 balls. Wrap all 30 balls together in plastic wrap and chill slightly. Place each ball in a tiny greased fluted tart pan or muffin cup. Line the pans by pressing dough with your fingertips against the bottom and sides.

For the filling, place half the pecans in dough lined pan. Beat together the egg, sugar, butter, vanilla and salt until all lumps are gone. pour the egg mixture into the pecan-topped dough. Dot with remaining pecans. Bake for 25 minutes or until the filling is set. Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set.

Makes 30.