Pecan Tarts

Shells - 1 cube of margarine or butter
3 ounces of cream cheese
1 cup flour
Roll into 24 small balls and press into tart pans (spray with “Pam” first). If using cupcake tins, make fewer balls and cook a little longer. (If making tarts other than pecan, bake at 425˚ for 8 – 10 minutes or until golden.)

Filling - 1 Tablespoon melted butter
1 egg beaten
¾ cup brown sugar
pinch of salt
1 teaspoon vanilla
2/3 cup pecans

Spoon filling into shells and Bake at 325˚ for 12 – 20 minutes. Remove from pans immediately.

*These tarts make anyone look like an amazing cook, but they are super easy to make. They are sticky though, so be sure to spray your tart pans.