1/2 c. granulated sugar
1/4 c. water
1 c. heavy cream
2 tbsp. brown sugar
4 eggs
1 1/4 c. fresh pecan meats

Heat oven to 425 degrees. On lightly floured surface, roll out dough to 1/8 inch thickness. Lightly butter and flour 9 inch tart pan or flan ring; fit pastry into pan. Line with waxed paper. Fill with baking weights or dried beans to keep shape partially. Bake about 20 minutes. Remove paper and beans. Set aside to cool. Meanwhile, prepare caramel in small saucepan over medium high heat, combine sugar and 1/4 cup water; cook until sugar turns brown and is caramelized, about 5-7 minutes. Carefully stir in cream, then brown sugar; remove from heat.

Beat in eggs, one at a time, until just blended (do not over beat). Sprinkle or create pattern in pastry shell with nuts carefully pour filling over nuts. Bake in lower third of oven until filling is set, about 30 minutes. Remove from oven. Let cool in pan on rack to room temperature (do not chill). Remove pan and transfer tart to serving platter. Makes 12 servings.