Honey Pecan Tart

Honey Pecan Tart


Shortbread Crumb Crust:
1 1/3 cups Walkers Shortbread crumbs
6 tbsp butter, melted and cooled
2 cups roasted, salted pecan halves
1/2 cup sugar
1/2 cup honey
2 large eggs
2 tbsp butter, melted
1 tbsp all purpose flour
1/2 tsp vanilla extract


Shortbread Crumb Crust: Preheat oven to 350F. Combine ingredients and stir well until mixture resembles wet sand. Pour into 9" tart pan and press into a firm, even layer over the base and sides. Make sure to press the crumbs firmly up into the ridges of the tart pan. Bake for 10-12 minutes, until browned. Cool completely before using. Makes 1 crust.

Honey Pecan Tart: Preheat oven to 375F. Spread roasted, salted pecan halves in an even layer in the prebaked tart shell. In a medium bowl, whisk together sugar, honey, eggs and melted butter until very smooth. Add in flour and vanilla and whisk until well combined. Pour over pecans. Bake for 40-45 minutes, or until tart is set, and dark golden brown. Cool completely before slicing.

Serves 10 - 12

Shortbread Rounds
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