This rich and buttery Honey-Caramel Pecan Tart is a showstopper

My Fall Supper Series concludes this week with a rich and buttery Honey-Caramel Pecan Tart. My goal was to highlight seasonal flavors with elegance and a touch of unpredictability. Instead of pumpkin spice, butternut squash and maple, I chose dishes with bold flavors, warm spices and a bit of nuttiness. Featuring a crisp, delicate pastry crust, creamy pecan filling and honey-caramel topping studded with whole pecans, this tart is a showstopper dessert and the perfect finale to my series. The inspiration for this tart came from Cecilia Tolone, an American-Swedish baker living in Stockholm, whom I’ve followed on Instagram for the past year and adore. I adapted her recipe with my own pastry crust and adjusted the measurements to fit a standard 9-inch tart pan. But the genius behind this incredible dessert is all Cecilia. While not difficult to make, this recipe has three components and multiple steps that can make the process feel a bit putzy and challenging.

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