1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 c. all-purpose flour
1 egg
3/4 c. brown sugar
1 tbsp. butter, softened
1 tsp. vanilla
Dash of salt
2/3 c. coarsely broken pecans

Blend together softened cream cheese and 1/2 cup butter. Stir in 1 cup flour, chill one hour. Shape in 2 dozen 1 inch balls; place in ungreased 1 3/4 inch muffin pans; press dough against bottom and sides. Beat together 1 egg, 3/4 cup brown sugar, 1 tablespoon softened butter, 1 teaspoon vanilla and dash of salt just until smooth. Divide 1/3 cup coarsely broken pecans among "tarts"; add egg mixture. Top with 1/3 cup coarsely broken pieces. Bake at 325 degrees for 25 minutes or until filling is set. Cool completely; remove from pans. Yields 2 dozen.