1. To make the crust: cream together the butter, sugar and vanilla on medium speed
using a paddle attachment on the mixer. If a paddle attachment is unavailable,
mix by hand. Scrape the sides of the bowl periodically until the mixture is
smooth and light in color. Add the egg, scrape the bowl again, and blend until
smooth. Add the flour all at once and mix on low speed until just blended.
2. Turn the dough out onto a lightly floured work surface
and flatten into a disc (the dough now can be wrapped and frozen for later
use). Wrap in plastic wrap and refrigerate at least 1 hour before rolling the
dough.
3. Preheat oven to 350 F and line bottom of baking pan with
parchment. Once the dough is chilled, begin the rolling process. Lightly dust
the work surface with flour to ensure that minimal flour will be incorporated
into the dough; this helps to preserve its delicate texture and crumb.
(If the dough is too firm to roll, massage it or work
it with a rolling pin until it is a malleable consistency, as previously
described.)
Lightly dust the dough to help prevent it from
sticking to the rolling pin. Roll the dough from the center out. Lift and turn
the dough as you roll to help keep the dough even and prevent it from sticking
to the work surface.
4. Work quickly but carefully -- the dough should not become
too soft. If necessary, refrigerate intermittently. Roll out the dough to
1/8-inch thickness and a 17-by-12-inch rectangle. To transfer the rolled dough
to the baking pan, carefully roll it around the rolling pin and then unroll it
over the pan. Gently press the dough into the pan, lining the bottom and sides
and being careful not to tear or stretch the dough. Prick the bottom with the
prongs of a fork to prevent it from bubbling during baking. Trim along the
edges with a paring knife to ensure a perfect fit. (Remaining dough can be
wrapped and frozen for later use.)
5. Bake at 350 F until light in color, about 10 to 12 minutes.
6. To make the filling, begin by placing the heavy cream,
honey, butter and both sugars into a heavy-bottom saucepan and cook over
medium-high heat. Bring mixture to a boil while stirring and cook until it
reaches 240 F measured on the candy thermometer. Add the pecans and stir until
fully incorporated. Immediately pour into the pre-baked crust and spread into
an even layer.
7. Bake at 350 F until the filling bubbles or foams
evenly across the surface and the crust is golden brown, about 45 minutes. Cool
thoroughly before cutting.
8. To remove from pan, use a knife to ease the sheet from
the sides of the pan and invert the slab onto the back of a sheet pan. Transfer
to a cutting board by flipping it over so it is right side up. Trim off the
edges and cut into 1-inch diamonds.
