Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the cold unsalted butter until it resembles coarse crumbs, then press into the bottom of a tart pan.

Line the crust with parchment paper and fill it with pie weights. Bake for about 15 minutes, or until the edges are lightly golden brown.

In a medium saucepan over medium heat, combine the packed brown sugar and heavy cream. Stir continuously for about 5 minutes until melted and smooth. Remove from heat and let it cool slightly.

In a separate bowl, whisk in the large eggs until well combined. Gently fold the toasted, chopped pecans into the cooled mixture.

Pour the rich filling into the pre-baked crust. Bake for an additional 20-25 minutes until the tart is set but slightly jiggly in the center.

Allow the tart to cool completely on a wire rack before slicing.