1/2 cup butter, softened
3 ounces cream cheese, room temp.
1 cup flour

1 1/2 cups brown sugar
2 tablespoons butter, melted
2 eggs
1/4 teaspoons vanilla
pinch of salt
1/2 cup pecans, chopped

Preheat oven to 350º

Pastry: Blend butter and cream cheese, add flour, mix until a soft dough forms, do not over mix. Refrigerate pastry one hour.

Filling: Combine melted butter and brown sugar, add eggs, vanilla and salt, stir until blended. Mix in pecans.

Tarts: Divide pastry into 24 balls, press into tart pans. Fill pastry with pecan filling.

Bake 20-25 minutes. Cool 5 minutes in pan then remove from pan to finish cooling. Store at room temperature.