TART SHELLS:

1/2 c. butter, softened
1/2 c. sugar
1 egg
1 tsp. almond extract
1 3/4 c. all-purpose flour

FILLING:

1 c. powdered sugar
1/2 c. butter
1/3 c. dark corn syrup
1 c. chopped pecans
36 pecan halves

Heat oven to 400 degrees. In large mixer bowl, combine all tart shell ingredients. Beat at medium speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1 tablespoon mixture into cups of miniature muffin pans to form 36 (1 3/4 to 2 inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven, reduce oven to 350 degrees.

Meanwhile, in 2-quart saucepan, combine all filling ingredients except chopped pecans and pecan halves. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4 to 5 minutes. Remove from heat; stir in chopped pecans. Spoon into baked shells. Top each with a pecan half. Bake for 5 minutes. Cool; remove from pans. Yield: 3 dozen.