Recipe Instructions:
1 1/2 cups raw pecans
1 tablespoon honey, more to taste
2 tablespoons unsalted butter, cold, cut into small chunks
1 cup (approximately) yogurt (preferably full-fat) -- I think mascarpone cheese would also be yummy
2 pints or so fresh raspberries (you could also use other berries, or sliced stone fruit)
Heat your oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter!
Transfer the pecans to a bowl and blend in the honey -- I use my fingers -- then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, spread the yogurt into the crust and top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!
