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 mini muffin pans to form 36 (1 3/4 inch 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 bake shells. Top each with a pecan half. Bake for 5 minutes. Cool; remove from pans. 60 minutes.