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3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
1 egg
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
2/3 cup chopped pecans
1 dash salt
Preheat oven to 325F.
Combine cheese, 1/2 cup butter @amp@ flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans.
Combine egg, brown sugar, vanilla, salt @amp@ remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts.
Bake 20-25 minutes until pastry is golden brown.