Ingredients

1 prepared pie crust (Pillsbury is one brand with a new crust you just unroll)
1/2 C. brown sugar
2/3 C. butter
1/2 C. honey
2 Tbs. whipping cream
1 bag pecans chopped (6 oz)
2 C. pecan halves for optional garnish
Directions

Unroll your pie crust into a 10-inch tart pan. The crust will run up the sides just a bit. You want at least a quarter-inch "lip" around the edges. Partially bake the crust at 350 degrees for 8 minutes. While the crust is baking, put the sugar, butter, honey, and whipping cream in a sauce pan. Warm it on Medium until everything is melted. Stir as needed. When melted, turn the heat up to bring the mixture to a boil. When it's just bubbling all around, turn it off. When you take the pie crust out of the oven, let it cool slightly and then put the chopped pecan pieces over the crust. Cover the crust with the pieces like you'd put chopped onions across a pizza crust. Spread them. Pour the melted mixture over the pecans. Bake the "pizza" at 350 degrees for 25 minutes. A word of caution: When you are using a tart pan, this kind of recipe will always have the tendency to "leak." You can't stop that. Just put a cookie sheet under the pan to catch the drips or you'll be cleaning your oven later. When the pecan "pizza" has gotten a golden brown, you're ready to take it out. While it's still warm, use the 2 C. of pecan halves (unbroken) to make a rim around the outside to decorate your tart. You don't have to, it's just a nice touch. This recipe is so easy it will take about as long to rim the tart as it did to assemble it. It's worth the effort. Press the pecans just a bit so they stick to your "pizza." Another word of caution now: You'll need to release your tart from the pan before it's completely cool. If you don't, when the caramelized mixture cools you'll have to "dig" your "pizza" out of the pan. It will not cooperate and come out easily. Be careful not to do it so early that you burn yourself. I use hot pads on both hands.