|3 1/2 Cups Toasted Pecans|
|2 Cups All Purpose Flour|
|2/3 Cup Powdered Sugar|
|3/4 Cup Cubed Butter|
|1/2 Cup Brown Sugar|
|1/2 Cup Honey|
|2/3 Cup Butter|
|3 Tbsp Whipped Cream|
I had these recipes that say do this, do that. Who MAKES these rules?
This tart is pretty easy to make as long as you have a nice tart pan with a removable bottom as well as a good food processor to make the dough.
My nephew Codi decided to go experimental on me and instead of using whipped topping on his piece of tart, he used my Pumpkin Pie Mousse As a topping… What a great idea!
Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
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.
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.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.