| Pecan Tarts Crust: 1/2 cup corn oil margarine or butter 1/2 cup sugar. 2 egg yolks 1 tsp. almond extract 2 cups all-purpose flour Filling: 1/2 cup corn oil margarine or butter 1/3 cup dark corn syrup (Karo) 1 cup confectioners sugar 1 cup chopped pecans Pecan halves Shells: Mix margarine or butter and sugar. Stir in 2 egg yolks, almond extract and flour. Press evenly into tiny tartshells or muffin cups. Bake in 400 degree oven 8 to 10 minutes. Filling: Bring to boil margarine, syrup, confectioners sugar. Stir in nuts. Spoon into shells. Top with pecans halves. Bake in 350 degrees oven 5 minutes. Makes 4 dozen |