Honey Pecan Tart


Shortbread Crumb Crust

1 1/3 cups Walker's 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.