PREPARATION:

1. For tart shells, combine flour, granulated sugar and salt in large bowl. Using pastry blender or two knives, cut cold 3/4 cup butter into dry ingredients until mixture resembles crumbly corn meal. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
2. Preheat oven to 375°F. Grease 36 mini (1-3/4-inch) muffin pan cups. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 2-1/2-inch circles using cookie cutter; press into prepared muffin pan cups. Bake about 8 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.
3. For filling, combine powdered sugar, 1/2 cup butter and corn syrup 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 into warm baked shells. Top each with pecan half. Bake 5 minutes. Cool completely; remove from pans.