These delightful miniature tarts are the perfect bite size and are hard to resist.  The cream cheese crust is light and delicate, and the creamy filling is akin to a traditional pecan pie. The Pecan Tassies are topped with a pecan halve that gets toasted while baking.

Crust;

6 Tablespoons softened butter
3 ounces softened cream cheese
1 cup flour

Filling:

3/4 cup packed brown sugar
1 egg
1 tablespoon melted butter
24 pecan halves

Directions;

1. In a large bowl, beat the butter and cream cheese until well blended. Gradually add the flour, mixing until a dough ball forms.  Cover the dough in plastic wrap and refrigerate for an hour.

2. Divide dough into 24ths, and roll into 1 inch balls.  Place the dough balls in a well greased non stick miniature muffin pan (I prefer silicon), pressing the dough on the bottom and up the sides of the muffin pan.

3. For filling, in a small bowl, mix the brown sugar, egg and melted butter.  Spoon the filling into the dough cups, taking care not to over fill or you will never get them out of the pan.  Top each cup with one pecan half.

4. Bake at 350 degrees, for 20 – 25 minutes or until golden brown.  Let cool for 2-3 minutes before removing the Pecan Tassies to wire racks. Cool completely. Makes 24.