Ingredients
All Butter Pastry dough
2 1/2 C flour
1 Tbsp sugar
1 tsp salt
1 C butter, diced
8-10 Tbsp ice water
1 C & 2 Tbsp sugar
1/3 C water
1 C heavy cream
1/3 C honey
4 Tbsp butter, diced
2 C pecans, toasted & chopped
2 tsp vanilla
starch water
Chocolate Honey Glaze
6 oz bittersweet chocolate
1/2 C butter, diced
1/3 C half & half
3 Tbsp honey
1 tsp vanilla
1/4 tsp salt
1 - Melt chocolate in double boiler
2 - Heat half & half to slightly warm & whisk into chocolate. Stir in remaining ingredients.
May be rewarmed
Preparation
Pastry dough
Add flour, sugar & salt to food processor & pulse. Add butter & pulse to pea sized crumbs. Slowly add water & chill 1 hour before using
Line tart pan with 1/2 of dough & chill
Preheat oven to 375
Cook sugar & water over medium heat until sugar dissolves. Raise temp to high and boil without stirring until it turns medium gold brown ~ 15 min. Remove from heat & add cream, then add honey & butter. Return to heat and cook to 238-240 ~ 10 min., stirring occasionally. Remove from heat & add pecans, vanilla & salt.
Smooth mix into tart pan & top with second pastry round. Cut a 1" steam vent in top & bake for 50-55 min.
Cool on rack for ~ 1 hour, then remove from pan. Invert tart onto flat plate & let cool completely before glazing.
