An American classic; luscious and sweet with a delightful nutty crunch.
200g sweet shortcrust pastry or 1 sheet Edmonds sweet short pastry, thawed
100g butter, softened
½ cup brown sugar
3 Tbsp liquid honey
200g pecan nuts
1. Preheat the oven to 190˚C. On a lightly floured board roll out the pastry, and lift it onto a 20cm shallow tart tin. Trim the edges and chill for 10 minutes.