3 oz. cream cheese
1/2 cup butter or margarine, softened
1 cup flour, sifted
3/4 cup brown sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/8 teaspoon salt
2/3 cup pecans, coarsely broken
Directions: Blend cream cheese and butter. Stir in flour. Chill 1 hour. Shape into balls and place in ungreased muffin pans; press dough against bottom and sides.
Filling: Beat egg, brown sugar, butter, vanilla and salt together until smooth. Divide 1/3 cup pecans among the tarts. Add filling. Top with 1/3 cup pecans. Bake 25 minutes at 325°F or until filling is set. Cool. Remove from pan.
Notes: This recipe is for a regular muffin pan, making 12. I have the miniature size muffin pans, and one recipe makes 24 tarts.