On a lightly floured board roll out pastry and use to line a 22 cm flan tin

Bake blind at 200°C for 15 minutes

Remove baking blind material

Return pastry shell to oven for 1 minute to dry out pastry base

Reduce oven temperature to 180°C

Pour filling into cooked pastry base

Return to oven and bake for a further 30 minutes or until filling is set

Filling

Cream butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Stir in honey and pecans