Pecan Tassies

I like to serve these tiny tarts during the holidays with an assortment of winter fruits and hot drinks.

Mix together cream cheese and butter in a small bowl or food processor. Add the flour and blend thoroughly. Divide the dough and roll into 24 balls; wrap the balls in plastic wrap, and chill briefly. Place each ball in a tiny, ungreased fluted tart pan or miniature cup and press the dough evenly against the bottom and sides.
For the pecan filling, beat together the egg, brown sugar, butter, vanilla and salt in a mixing bowl until smooth. Place half the pecans in the dough-lined pans and top with the egg mixture. Dot with remaining pecans. Bake at 325 degrees for 25 minutes, or until the filling is set. Cool 5 minutes on a wire rack, and remove from pans before they are cool.