Pecan Tarts (山核桃馅饼)

前些日子从朋友那儿偶然吃到这好东西，哭着喊着要来方子，后来又在 allrecipes.com 看到同样的 recipe。前几天终于去Target买了一个做小muffen的烤盘，嘿，一试既成。为了让自己吃着放心，我自作主张把糖减了1/3，所以不甜，更好吃了。

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• FILLING
• 1 egg
• 3/4 cup packed dark brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

Directions

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack. Decorate with maraschino cherries if desired.