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Pecan Tarts

6 oz Cream cheese
1/2 lb Butter (or margarine)
2 c Flour, all-purpose
3 c Brown sugar
2 t Vanilla
1 c Pecans, chopped
4 Eggs, beaten
4 T Butter (or margarine),

Allow the butter and cream cheese to soften. Mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours.
Preheat oven to 350 degrees F. Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate until muffin tins are ready to fill.
Take one unit of the chilled pastry and cut into 12 equal pieces. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full. Bake at 350 degrees F. for 20 to 30 minutes.
Bake these until slightly brown. To remove tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool.

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