Honey Pecan Tart

Honey Pecan Tart

(recipe submitted by Savannah Bee Company, compliments of Mercedes Lewis)

Ingredients:

3/4 c. Savannah Bee Company Wildflower Honey

1/2 c. sugar

3 Tbsp. cold, unsalted butter

3 eggs

1 tsp. pure vanilla extract

1 c. toasted pecans, chopped

1/3 c. toasted slivered almonds

1 9-inch Pillsbury frozen pie crust

Directions: Preheat oven to 375 degrees. In saucepan over medium heat, add 1 tsp. water to sugar, bring to a boil. Cook for about 2 minutes, until it just starts to turn golden and is completely dissolved. Remove from heat and cool for 5 minutes. Stir in cold butter and Wildflower Honey. In medium bowl, whip eggs to break yolks, slowly whisk in sugar-honey syrup. Add vanilla. Pour into prepared pie shell. Sprinkle nuts over top. Bake for 30 minutes until nuts are browned and filling is set. Serve with lightly sweetened whipped cream.