Instructions: To prepare pastry shells: Combine flour, cream cheese and butter; mix well with pastry blender. Chill dough. Shape dough into balls the size of a walnut. Place one dough ball into each cup of miniature muffin tin; with fingers, press dough until it covers bottom and sides of muffin cup.

Preheat oven to 350 degrees.

To prepare filling: Melt butter in saucepan. Add eggs, brown sugar, pecans, vanilla and salt; cook about 5 minutes.

Put about 1 teaspoon of filling in each pastry shell. Bake for 25 minutes. Let cool, then store in refrigerator.

Yields 48 tassies.

Testers notes: Small pecan pies; very rich and fancy looking. Use care when filling the pastry shells; too much filling will cause tarts to stick in pan. These freeze well. They can be made with walnuts instead of pecans, if desired.

Sharla Drumm, Washington, MO

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