Aunt Jackie’s Pecan Tarts

3 oz cream cheese, softened
½ c + 1 Tbs butter, softened
1 c flour
1 egg
¾ c brown sugar, firmly packed
1 tsp vanilla
Dash salt
2/3 c chopped pecans

Preheat oven to 325˚ Combine cheese, ½ c butter and flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt and remaining 1 Tbs butter: beat until smooth. Sprinkle 1/3 c pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 c pecans on top of tarts. Bake 20-25 min. until pastry is golden brown. Makes 24

*** LeChris ***