Ingredients

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

Directions

1. In a medium bowl, stir together butter and cream cheese. Mix in flour until well blended. Cover and refrigerate 1 hour.
2. While  dough chills, make  filling. In medium bowl, whisk together  egg, brown sugar, melted butter and vanilla. Stir in cranberries and pecans.  Top with whole cranberries.
   
3. Preheat  oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that  dough covers the bottom and sides. Fill each one with a generous teaspoon of filling.
4. Bake for approximately  30 minutes in the preheated oven, until  edges of  tarts are  golden brown.