Preheat the oven to 350 degrees.

In a large skillet over medium heat, toast the chopped pecans, shaking frequently, for about 7 minutes or until golden and fragrant.

Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.

Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.

Line tarlet wells with the Sugar Dough. Divide pecans among tartlet wells. Spoon filling over the pecans.

Bake 30 to 35, or until a skewer inserted near the center comes out clean and crusts golden brown. Remove and let cool at room temperature.

Comments: This is an American classic, but one that requires special attention to avoid cloying sweetness or a soggy crust. I like to toast the pecans before combining them with the other ingredients. And a moderate oven works better than a hot one.

Wine Recommendation: Pecan pie always presents a challenge when it comes to wine. Do you choose sweetness to match the pie or contrast it with something drier and crisper? Both ideas work, but for me I like a chilled glass of good Champagne or even a flinty Chablis, or Californian Chardonnay without too much wood. If you can find them, Peter Michaels Chardonnays make an absolutely sublime (and expensive) partner for pecan pie.