Begin by toasting the 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.

To make the pasta frolla shell, pulse the flour, sugar and salt in a food processor until just combined.

Add the butter and pulse until the mixture resembles coarse meal—6 to 8 times.

Whisk together the egg, egg yolk, vanilla and lemon zest.

With the processor running, add the egg mixture and process just until the dough begins to come together.

Turn out the dough onto a floured work surface and lightly knead to form a ball.

Divide the dough into 2 pieces and gently press into flat disks. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour or overnight.

When the dough is chilled, roll a disc into a large circle with a 1/8-inch thickness and transfer to the parchment paper-lined tart pan (if the dough breaks when you transfer it to the tart pan, just press the dough together and it should be fine).

Prick the bottom of the shell with a fork and bake at 350° for 15 to 20 minutes, or until the edges are lightly browned. Cool on a wire rack for 15 minutes, or until completely cool.

To make the filling, bring the brown sugar, honey, butter and whipping cream to a boil in a 3-quart saucepan over medium-high heat.

Stir in the toasted pecans and spoon the hot filling into the prepared shell.

Bake at 350° for 25 to 30 minutes, or until golden and bubbly all the way to the center. It will not be solid; it will shake. It may appear runny, but as long as you see it bubbling all across the tart it will be fine and set once it cools.

Cool on a wire rack for 30 minutes or until completely cool. The tart gets better as the days go by because the honey and sugars crystallize slightly and are more caramel-like.

I like it best about 3 days old (it can be left at room temperature unless it’s a warm environment).

Raw dough can be frozen for up to 1 month.