Nancy's Small Pecan Tarts

Makes 3 doz.
Uses up extra egg yolks

Tart shells:

1/2 cup margarine
1/2 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups flour

Filling:

1/2 cup margarine
1/3 cup light corn syrup
1 cup powdered sugar
1 cup chopped pecans

Mix the Tart shell ingredients together and press into wells of small cupcake pans. Bake at 375 degrees for 8 to 10 minutes.

Combine the filling ingredients in heavy saucepan and bring to a boil. Spoon boiled mixture into baked tart shells. Top each tart with a pecan half. Bake at 350 degrees for 5 minutes.