Preheat your oven to 350°F (175°C).

In a mixing bowl, combine all-purpose flour and granulated sugar. Cut in the cold unsalted butter until mixture resembles coarse crumbs, then press evenly into your tart pan.

Cover the crust with parchment paper, filling it with pie weights. Bake for about 15 minutes, or until lightly golden.

In a saucepan over medium heat, stir together packed brown sugar and heavy cream and heat until sugar melts, roughly 5 minutes.

Allow the mixture to cool slightly. Whisk in the eggs and fold in the toasted chopped pecans.

Pour the filling into your pre-baked tart crust. Bake for another 20-25 minutes, until filling is set but gently jiggly in the center.

Let your tart cool completely on a wire rack before slicing. Drizzle with caramel before serving if desired!