Blend together cream cheese, margarine, flour, and salt. Shape into 24 balls; press each ball into 1 3/4-inch muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of nutty). Divide pecans evenly in pastry shells. Pour Filling in shells, filling 2/3 full. Bake at 350° for 20–25 minutes. Cool slightly before removing from pans. Cool on wire rack.
Variation: Lemon Tassies, substitute white sugar for brown; omit pecans and add 2 tablespoons lemon juice and 1 teaspoon lemon rind.
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