Ingredients
PÂTE SUCRÉE
½ cup [113 g] unsalted butter, softened but still cool
⅓ cup [40 g] powdered sugar
¼ tsp kosher salt
1 egg yolk
½ tsp vanilla extract
1¼ cups [150 g] all-purpose flour
1 to 2 tsp cold water, if needed
FILLING
¾ cup [255 g] Flamingo Estate California Wildflower Honey
½ cup [100 g] packed light brown sugar
4 Tbsp [55 g] unsalted butter, melted and cooled slightly
3 large eggs
2 Tbsp heavy cream
1 tsp vanilla extract
½ tsp kosher salt
2½ to 3 cups [320 to 360 g] untoasted pecan halves
HONEY GLAZE
2 Tbsp Flamingo Estate California Wildflower Honey
1 tsp hot water
Pinch of kosher salt
Steps
- To make the pâte sucrée: In the bowl of an electric mixer, beat the butter, powdered sugar, and salt on medium-low speed until smooth. Add the egg yolk and vanilla, then mix in the flour just until the dough comes together, adding cold water 1 tsp at a time only if needed. Shape into a disk, wrap, and chill for at least 1 hour.
- Roll the dough into a 9 in [23 cm] tart pan with a removable bottom. Trim the edges and chill for 30 minutes.
- Preheat the oven to 350°F [180°C].
- Place the tart pan on a baking sheet. Line the tart shell with parchment and pie weights. Bake for 18 to 20 minutes, then remove the weights and parchment and bake for 8 to 10 minutes more, until dry and lightly golden.
- To make the filling and finish baking: In a large bowl, whisk together the honey, brown sugar, melted butter, eggs, cream, vanilla, and salt until smooth. Pour into the tart shell.
- Arrange the pecan halves on top in tight concentric circles, starting at the outer edge and working toward the center, with the curved sides facing up.
- Bake the tart on the baking sheet for 35 to 45 minutes, until the edges are set and the center has only a slight wobble. If the pecans darken too quickly, loosely cover the tart with foil.
- To make the honey glaze: In a small bowl, warm the honey, hot water, and salt until loose and brushable. Brush lightly over the pecans while the tart is still warm.
- Let cool completely before slicing.
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