Pecan Tarts

Chill for 1 hour in covered bowl:

1 (3 oz) pkg cream cheese

1 c plain White Lily flour

½ c butter

Shape into 24 1” balls. Place in greased miniature muffin pans.

Mix:

1 egg

dash salt

¹/₃ c chopped pecans

¾ c brown sugar

1 T soft butter

Pour into tart shells. Top with ¹/₃ c chopped pecans

Bake 25 min at 325^o

Cool and remove with fork.