Caramel-Pecan Tart

Ingredients

• 0.5 cup brown sugar packed
• 0.7 cup butter 
• 0.8 cup butter cubed
• 2 cups flour all-purpose
• 0.5 cup honey 
• 3.5 cups pecans coarsely chopped
• 0.7 cup powdered sugar 
• 3 tablespoons whipping cream 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• wire rack
• aluminum foil
• tart form

Directions

1. Arrange pecans in a single layer on a baking sheet.
2. Bake at 350 for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
4. Bake at 350 for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
5. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
6. Bake at 350 for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
7. Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray.
8. Cut into squares.