1/2 c. sugar

Stir in:

1 tsp. almond extract
2 c. flour

Press evenly into tiny tart shells. Bake at 400 degrees for 8-10 minutes. Bring to boil:

1/3 c. dark corn syrup
1 c. confectioners' sugar

Stir in. Spoon into shells. Top each tart with a pecan half. Bake at 350 degrees for 5 minutes.