(Serves 6 - 8)

  • 280 g (500 ml) cake flour
  • 30 ml caster sugar
  • 155 g (170 ml) butter, cubed
  • 30 ml ice-cold water
  • 30 ml honey
  • 400 g (500 ml) brown sugar
  • 100 ml water
  • 125 ml cream
  • 300 g pecan nuts

Preheat oven to 180 °C. Combine flour, caster sugar and butter in food processor until it has the texture of coarse bread crumbs. Add water and form a ball. Cover with cling wrap and refrigerate for 10 minutes. Roll dough on a surface dusted with flour to about 5 mm thick. Line a tart dish of 9,5 x 33 cm with the dough and keep extra to one side. Prick the dough with a fork and bake for 10 minutes or until the sides start to darken. Pour honey, brown sugar and water in a pan. Bring to the boil while stirring. Stop stirring as soon as it starts to boil. Boil for 12 - 12 minutes or until it's dark caramel. Remove from heat and add cream. Mix with a spoon to a smooth caramel. Add nuts and shake pan carefully until all the nuts are covered in caramel. Pour warm mixture into baked crust and let cool. Roll the remaining dough and cover the tart like a pie. Press around the edges and cut off any dough hanging over. Cut a cross-hatch pattern in the dough. Bake for 15 - 20 minutes until golden brown.