Preheat oven to 300˚F. Spray a 10" or 11" tart pan w/ removable bottom with cooking spray.

Combine the butter, sugar, and salt in a stand mixing bowl (use the paddle attachment) or a large regular mixing bowl. Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1 to 2 minutes.

Add the flour, ground pecans, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't over mix.

Press dough into tart pan. Use a flat-bottom glass to level surface. Brush the surface lightly with honey and sprinkle generously with coarse (demerara) sugar.

Bake the cookie until golden on the bottom and edges and pale to golden on top, about 30 minutes.

Remove from oven. Remove tart from pan by setting tart on a cutting board and cut into wedges while still hot. Carefully transfer wedges to a sheet pan and return to oven for another 15 minutes or until golden and crisp. Remove from oven and transfer to cooling rack. Cool completely before storing in an airtight container.