For something sweet try my legendary Pecan Tart. This is a delicious recipe and a great dessert to serve this Thanksgiving.

Method

For crust:

1. Combine first 4 ingredients in a food processor.

2. Pulse until mixture resembles coarse crumbs.

3. Drizzle 3 tablespoons ice water over mixture.

4. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.

5. Gather dough into ball.

6. Flatten into disk.

7. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

8. Preheat oven to 400F.

9. Roll out dough on a floured surface to a 10 inch round disk.

10. Transfer to 8 inch diameter glass pie dish.

11. Trim overhang to ¾ inch; fold under and crimp decoratively. Set aside.

For filling:

1. Melt the butter in a heavy small saucepan over medium heat and bring to a simmer.

2. Whisk until the butter is golden brown, about 2 minutes.

3. Pour the butter into a large bowl and cool to room temperature.

4. Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend.

5. Whisk in the eggs 1 at a time.

6. Stir in the pecans.

7. Pour the filling into the prepared crust.

8. Bake the pie for 10 minutes.

9. Decrease the heat to 350F and continue baking the pie until the edges puff and the centre is just set, about 45 minutes longer.

10. Cool the pie on a cooling rack for at least 1 hour.

11. Serve the pie warm or at room temperature with whipped cream.