DOUGH:

2 c. flour
8 oz. pkg. cream cheese
2 sticks butter, melted

Add melted butter to flour and cream cheese. Mix with hands until well blended. Divide dough into 48 balls. Line mini cup cake tins with paper liners. Place 1 ball in each mini cup cake tin, press with finger to line each cup cake well.

FILLING:

2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. chopped pecans

Beat ingredients until well blended. Place filling in each dough lined cup, top with 1/2 or whole pecan. Bake at 350 degrees for 25 minutes. Makes 48 tartlets. You can sprinkle with confectionery sugar.