Heat the oven to 350 degrees. Roll out the dough to one-fourth-inch thickness. Lay the dough in a 9-inch fluted tart pan and use your fingers to press it into the pan.

Of all the pecan tart recipes I've tried, this is definitely the best. Jon Bentham, a very talented chef who has worked with me on and off over the years, gave me the recipe.

In Crust, chef and co-founder Tom Moore shares more than 85 recipes from the Victoria bakery of the same name. Photo by Appetite by Random House Article content ...

Pour the pecan tart mix over the pecans, letting it settle and filling up to the edge of the tart shell. Bake at 160°C for about 30 minutes, or until the filling is set and golden.