Yield:1 full sheet tray Oven temperature: 350 degrees F
Full recipe1/2 recipe
Butter2 lbs1 lb Sugar, light brown2 lbs1 lb Sugar8 oz4 oz Honey1 lb 8 oz12 oz Heavy cream8 oz4 oz Pecans4 lbs2 lbs
Pre-bake tart shell.Cool.(See sweet pastry dough below)
In large saucepan, combine butter, sugars, and honey.Stir until mixture comes to a boil. Clock exactly 3 minutes, don't stir.Remove spoon and clean. Add pecans and heavy cream.Pour in pre-baked shell, 4 corners first, then in middle.Smooth out.
Double pan and bake 40-45 minutes*, until mixture is set on sides, but still loose in the center.Cool at room temperature overnight before serving.
*For a chewier texture, shorten baking time.
Sweet Pastry Dough
Butter2 lbs Sugar2 lbs Eggs10 Salt1/2 oz Baking powder1/2 oz Cake flour4 lbs Orange zestpinch Lemon zestpinch
Cream butter, sugar, and zest until smooth. Add eggs, gradually scraping bowl 2-3 times. Sift flour with baking powder and salt.Add dry ingredients until just combined.**Do Not Overmix**