Special equipment: A 9 by 13 by 2-inch pan
Preheat oven to 365 degrees F.
While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.
Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.
Preheat oven to 400 degrees F.
In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.
Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.
To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights (see Cook's Note*). Bake for 20 minutes. Cool completely before removing the beans and parchment paper.
*This technique is called blind baking.
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