For the Shells

• 3 oz cream cheese
• ½ cup softened butter
• 1 cup flour

For the Filling

• 1 egg
• ¾ cup brown sugar
• dash of salt
• 1 tbsp butter, softened
• 1 tsp vanilla
• ⅓ cup chopped pecans
• 24 whole pecans

Special Equipment

• mini-muffin tins

Make the Shells

1. Mix the cream cheese and butter
2. Mix in the flour
3. Chill in refrigerator for 1 hour
4. Make about 2 dozen 1" balls
5. Press against sides of ungreased muffin tins to form shells

Prepare the Filling & Bake

1. Preheat oven to 325º
2. Beat 1 egg and add 3/4 cup brown sugar, a dash of salt, 1 tbsp softened butter, 1 tsp vanilla and 1/3 cup chopped pecans
3. Distribute mixture evenly into the tart shells
4. Top each tart with a whole pecan
5. Bake for 25 minutes

Anne's Serving Suggestion

• Place pecan tarts in liners (optional) on a round plate covered with a doily.  Makes a beautiful presentation!