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1
For the dough, combine the flour, granulated sugar, salt, and baking powder in the bowl of a food processor and pulse several times to mix.
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2
Cut the butter into about sixteen pieces and add to the work bowl.
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3
Continue pulsing until the butter is finely worked into the dough and the mixture is a fine powder again.
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4
Add the eggs; continue pulsing until the dough forms a ball.
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5
Place the dough on a floured surface.
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6
Roll into a roughly 9 x 13-inch rectangle.
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7
Fold the dough in half (to make it easier to handle) and transfer it to the prepared pan.
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8
Unfold the dough and press it out evenly over the bottom of the pan.
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9
Use the back of a spoon to smooth it if necessary.
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10
With your fingertips, press the dough about an inch up the sides of the pan all the way around.
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11
Chill the dough while you prepare the filling.
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12
Set a rack in the middle level of the oven and preheat to 350 degrees.
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13
For the filling, combine the butter, brown sugar, honey, and salt in a medium saucepan and bring to a simmer, stirring occasionally with a metal spoon.
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14
Pour in the cream and allow the mixture to boil up once.
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15
Remove from the heat and stir in the pecans.
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16
Let cool for about 15 minutes, then pour over the chilled crust.
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17
With the point of a spoon, spread the pecans evenly over the dough.
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18
Bake for about 25 to 30 minutes, or until the pastry is baked through and the filling is bubbling.
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19
Place on a rack until completely cooled.
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20
Transfer the pastry to a cutting board and slide a long knife or spatula under it to loosen the paper or foil, then pull it away.
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21
Trim the edges, use a ruler to mark, then cut the pastry into 2-inch squares.
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22
For up to several days, store the squares in a tin or plastic container with a tight-fitting cover.
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23
Freeze for longer storage.
