Honey Pecan Squares - flour

Method

• 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.
• Cut the butter into about sixteen pieces and add to the work bowl.
• Continue pulsing until the butter is finely worked into the dough and the mixture is a fine powder again.
• Add the eggs; continue pulsing until the dough forms a ball.
• Place the dough on a floured surface.
• Roll into a roughly 9 x 13-inch rectangle.
• Fold the dough in half (to make it easier to handle) and transfer it to the prepared pan.
• Unfold the dough and press it out evenly over the bottom of the pan.
• Use the back of a spoon to smooth it if necessary.
• With your fingertips, press the dough about an inch up the sides of the pan all the way around.
• Chill the dough while you prepare the filling.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• 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.
• Pour in the cream and allow the mixture to boil up once.
• Remove from the heat and stir in the pecans.
• Let cool for about 15 minutes, then pour over the chilled crust.
• With the point of a spoon, spread the pecans evenly over the dough.
• Bake for about 25 to 30 minutes, or until the pastry is baked through and the filling is bubbling.
• Place on a rack until completely cooled.
• 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.
• Trim the edges, use a ruler to mark, then cut the pastry into 2-inch squares.
• For up to several days, store the squares in a tin or plastic container with a tight-fitting cover.
• Freeze for longer storage.