I love this tart as an alternative to traditional pecan pie. And if you bake it in a pretty tart pan, it looks beautiful, too.
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
1 teaspoon fleur de sel or coarse salt
In a food processor, pulse 3/4 cup butter, flour, and powdered sugar until it resembles coarse meal. Pat mixture evenly into a lightly greased 11 inch tart pan with removable bottom.
Bake at 350° for 15-20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and spoon hot filling into prepared crust.
Bake at 350° for 20 minutes or until golden and bubbly. Cool on a wire rack until completely cool. Sprinkle with coarse salt.
