Ingredients
2¼cupsall-purpose flour
½cupsugar
¾tspsalt
1½stick cold unsalted butter
¼cupice water
1tbspwhite vinegar,distilled
1½stick unsalted butter
1¼cupslight brown sugar
½cuphoney
½tspsalt
¼tspcurry powder
1cupheavy cream
1lbpecan halves
Preparation
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.
Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled for about 15 minutes.
Preheat the oven to 375 degrees F. Line the bottom of a 9×13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11×15-inch rectangle.
Trim the dough to a 9×13-inch rectangle and place it in the baking pan. Cut the remaining dough into ¾-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm. This is about 30 minutes.
Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set.
Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened.
Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240 degrees F (soft ball stage). Add the pecans and cook for 2 minutes longer.
Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.
