By: Mary Malouf | Photo by: Adam Finkle
3 oz. softened cream cheese
1 stick of butter
1 cup flour
2 pinches of salt
1 egg
3/4 cup brown sugar
1 tsp. vanilla
1 cup broken pecans
Preheat oven to 350. Beat together cream cheese with butter, flour and a pinch of salt. Wrap dough and refrigerate until firm—several hours or the day before. Mix together egg, brown sugar, vanilla, a dash of salt and broken pecans. Line small muffin tins with dough, pinching and molding it like Play-doh to make a tart shell. Fill each shell with a spoonful of pecan filling. Bake until filling is puffed and crust is golden. Makes two dozen.
