Caramel-Pecan Tart

There was a lot happening this weekend in our house!  We started the weekend by The Dish Washer and I celebrating our anniversary with a special trip out to dinner.  I made this special treat for The Dish Washer's parents who came in to babysit.  It's pretty rich, so one small piece will go a long way.  It is from Southern Living and my mom made it several years ago, and I have kept a copy for a long time just waiting to make it.  Now was the perfect time.

Caramel-Pecan Tart

3-1/2 c. coarsely chopped pecans

2 c. all-purpose flour

2/3 c. powdered sugar

3/4 c. butter, cold and cubed

1/2 c. brown sugar

1/2 c. honey

2/3 c. butter

3 Tbsp. whipping cream

Arrange pecans in a single layer on baking sheet.  Bake at 350 for 5-7 minutes or until lightly toasted.  Cool on wire rack 15 minutes or until completely cooled.

Pulse flour, powdered sugar, and 3/4 c. 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.

Bake at 350 for 20 minutes or until edges are lightly browned.  Cool on a wire rack 15 minutes or until completely cooled.

Bring brown sugar, honey, 2/3 c. butter, and whipping cream to a boil over medium-high heat.  Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350 for 25-30 minutes or until golden and bubbly.  Cool on wire rack until completely cooled.