1 c. butter
1 c. granulated sugar
1 sm. egg, unbeaten
1/2 tsp. almond extract
3 c. all-purpose flour

Cream butter. Add sugar. Cream well. Add egg and extract. Add flour to make a stiff dough. Chill dough three hours or overnight. Allow to soften slightly before forming into tins. Take a small amount of dough and with the thumb press it to the bottom and sides of the tin evenly. The tart must be thin, about 1/16 of an inch. Fill with the Pecan Filling. Bake 25 minutes at 350 degrees.

PECAN FILLING:

1 beaten egg
1/3 c. white sugar
1/4 tsp. salt
1/3 c. dark corn syrup
1 scant tbsp. melted butter
1/2 tsp. vanilla
1/3 c. chopped pecans

Fill 2/3 full. This mixture is enough for about 36 tiny tarts.