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Recipe from Debbie McNair of Midway, Ga.
Makes 24
TART SHELLS:
1/2 c butter, softened
1 3 oz.pkg cream cheese, softened
1 c all-purpose flour
1/4 tsp salt
FILLING:
2 tbsp butter,melted
3/4 c light brown sugar, packed
1 ea egg 1 tsp vanilla
1/4 tsp salt
1/2 tsp ground cinnamon
1 c pecans, chopped
For tart shells, beat butter and cream cheese in small bowl, until smooth. Add flour and salt and mix, until a soft dough forms. Cover; chill at least 1 hour or overnight.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Dip mini tart shaper in flour; press into dough to form tart shell. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.)
For filling, combine remaining ingredients, except pecans in a small bowl; mix well. Sprinkle pecans into each tart shell. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed). Cool completely.
