Pastry Dough:
1 (3oz) pkg of cream cheese
8 TBSP butter, softened
1 cup all-purpose flour
Filling:
1 egg
1/2 cup dark-brown sugar, packed
1 TBSP butter
1 teaspoon vanilla
1/8 teaspoon salt
2/3 cup chopped pecans
Mix butter and cream cheese add flour blend thoroughly. Chill, easier to handle when cold. When cool, roll into golfball sized pieces and press into tassies tins (mini muffin tins work fine)…press dough with fingertips against bottom and sides or use a tart tamper. Mix filling ingredients together except pecans. Sprinkle pecans in bottom of tarts, spoon in filling, top with more pecans. Bake 25 minutes at 325…cool 5 minutes then remove from pans to finish cooling.