Kathie Lee Gifford'S Pecan Tarts - cooking recipe

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1 egg, beaten
1 tablespoon oil or 1 tablespoon melted butter
1 teaspoon vanilla
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup chopped pecans

Preparation

FOR THE CRUST:
Cream together the softened butter and cream cheese.
Add the flour and beat well.
Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
Refrigerate in pans overnight.
FOR THE FILLING:
Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
Then fill each shell to 2/3 full with pecan mixture.
Bake at 350\u00b0 for 25 minutes.
Let cool.
Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.