You can replace the pecans with just about any nut — such as pinenuts, almonds or cashews — and get an equally delicious result, or use a variety for a more interesting dessert. Some dough will be left over, so you can bake a few cookies alongside the tart.
1 (18-ounce) log refrigerator sugar-cookie dough
1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/4 cup dark corn syrup
2 tablespoons whipping cream
2 cups pecans (about 8 ounces) or combination of nuts
Preheat oven to 350 degrees. Cut cookie log crosswise into 3 equal pieces. Press 2 pieces of dough evenly into 9-inch-diameter tart pan with removable bottom (reserve remaining dough for another use). Bake tart crust 12 minutes. Using back of fork, press down bottom of crust, if necessary. Bake until golden brown, about 3 minutes longer. Transfer to rack.
Stir butter, sugar and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium and boil 1 minute. Mix in cream, then pecans. Boil until mixture thickens, stirring occasionally, about 4 minutes.
Spoon filling into warm crust.
Bake tart until filling is bubbling and color deepens slightly, about 10 minutes. Transfer tart to rack and cool completely. Serves 8.
Per serving: 659 calories; 45 g fat (13 g saturated fat; 61 percent calories from fat); 64 g carbohydrates; 56 mg cholesterol; 290 mg sodium; 5 g protein; 2.5 g fiber.