Salted Caramel Pecan Shortbread
2 1/4 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 1/2 sticks cold unsalted butter, chilled and cut into cubes
1/4 cup ice water
caramel layer ingredients
1 1/2 sticks Salted butter*
1 1/4 cups light brown sugar
1/2 cup honey
1/2 teaspoon salt
1 cup heavy cream
1 pound pecan halves (toasted)
Toast the pecans: Preheat the oven to 350 F.
In a food processor, pulse the flour with the sugar and salt.
Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.
Preheat the oven to 375°.
Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes. *Since the filling is not very thick, I found the edges to be on the dry side. I would have prefered to use all the dough for the bottom crust only.*
Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set.
Add the pecans and cook for 2 minutes longer.
Pour the filling over the crust, spreading it evenly.