Cream margarine and sugar and mix in egg yolks and almond extract. Fold in flour. Press evenly into tart shells or muffin tins. Bake 8 to 10 minutes at 400F.
Boil margarine, Karo syrup and confectioner's sugar. Stir in pecans and spoon into shells. top with pecan halves. Bake at 350F for 5 minutes.