They’re Going To Rip This Tart Apart At The Church Potluck!

Ingredients

3 1/2 cups coarsely chopped pecans
2 cups Gold Medal all-purpose flour
2/3 cup Domino powdered sugar
3/4 cup Land O’ Lakes butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup caramel ice cream topping or honey
2/3 cup Land O’ Lakes butter
3 tablespoons whipping cream

Instructions:

Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.