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1 3/4 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 cup powdered sugar
1/2 cup Land O Lakes® Butter
1/3 cup dark corn syrup
1 cup chopped pecans
36 pecan halves
Heat oven to 400°F.
Combine all tart shells ingredients in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake 7-10 minutes or until very lightly browned. Remove from oven.
Reduce oven temperature to 350°F.
Combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Remove from heat; stir in chopped pecans.
Spoon filling into baked shells; top each with pecan half. Bake 5 minutes. Cool 20 minutes in pans; remove to cooling rack.