Sweet tooth

Butter Pecan Tarlets

Late night baking 

Tart Shells

1 3/4 cups- All Purpose Flour

1/2 cups- butter soften 

1/2 cups- Sugar

1- egg

1 teaspoon- almond extract 

Filling

1 cup- powder sugar

1/2 cup- butter

1/3 cup- dark corn syrup 

1 cup- chopped pecans

Garnish

36- pecan Halves

Directions

Heat oven to 400°F. Combine all tart shells ingredients in large 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 for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.  

Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. 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 filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.