Caramel Pecan Tart

 3 ½ cups chopped pecans

2 cups flour

2/3 cup powdered sugar

¾ cup butter, cubed and cold

½ cup brown sugar

½ cup honey

2/3 cup butter

3 tablespoons whipping cream

 

Bake pecans in a single layer on a baking sheet.  Bake at 350 degrees for 5 -7 minutes.  Cool nuts!  Pulse flour, powdered sugar, and ¾ cup butter cubes in a food processor 5-6 times or until the mixture resembles a coarse meal.  Pat mixture evenly on the bottom and sides of a lightly greased 11-inch tart pan with a removable bottom. 

Bake at 350 for 20 minutes or until edges are lightly browned.  Cool on a rack for 15 minutes.  Bring brown sugar, honey, butter, and whipping cream to boil in a 3-quart saucepan over medium-high heat.  Stir in toasted pecans, and spoon hot filling into the crust.  Bake in a 350-degree oven for 25-30 minutes or until golden and bubbly.  Cool on a wire rack for 30 minutes. 

 

*You can make this into a bar using a 9x13-inch pan.