Thanksgiving dessert recipe: Pecan caramel tart

I love everything about Thanksgiving. Most of all, I love being with my family. Cooking for them is a sweet pleasure, but having them gather around the table, laughing and teasing and talking, is where my heart lives.

Pecan Caramel Tart with Sea Salt Crunch

Crust:

1 1/3 cups all-purpose flour

2 teaspoons sugar

1/8 teaspoon salt

2 ounces (4 tablespoons) cold unsalted butter, cut in bits

3 tablespoons cold vegetable shortening

1 teaspoon cider vinegar

(scant) 4 tablespoons ice water

Filling:

4 cups pecans (about 14 ounces), coarsely chopped

½ cup dark brown sugar

½ cup honey

6 ounces (¾ cup or 12 tablespoons) butter, cut in bits

3 tablespoons heavy cream

1 tablespoon coarse sea salt (or to taste)

1. Combine the flour, sugar and salt in a bowl; cut the butter and shortening in with a pastry blender or forks until the mixture is in coarse crumbs. Add the vinegar and 1 tablespoon of the water; stir with a fork until incorporated. Add the remaining 3 tablespoons of water one at a time, stirring with a fork until a loose dough begins to form. Knead the dough once or twice until it comes together; press it into a 4-5-inch disk and wrap in plastic. Refrigerate at least 1 hour (or for several days).

2. Bake the crust: Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface to a 12-inch diameter circle. Carefully place it in a 9-inch fluted tart pan with a removable bottom. Trim the edges and prick the bottom in several places with a fork. Freeze 20 minutes.

3. Cover the crust loosely with foil and add a layer of pie weights or dried beans. Bake 15 minutes; remove the foil and bake until lightly golden, about 10 minutes. Allow to cool while you prepare the filling.

4. To make the filling, preheat the oven to 350 degrees. Place the nuts on a baking sheet pan and toast until lightly fragrant and somewhat more deeply colored, about 7-9 minutes.

5. Combine the sugar, honey, butter and cream in a saucepan and bring to a boil, stirring occasionally. Stir in the pecans; pour the filling into the crust. Bake 25 minutes, until the filling is bubbly, thickened and deeply colored. Immediately sprinkle with coarse sea salt and allow to cool fully before cutting into wedges to serve.