Pecan-Coffee Tart

I hadn’t really thought of Mexico in connection with pecans until I traveled there one winter and saw huge sacks of them in the markets and wonderful pecan brittles—as big as pies—at candy stands. The vision inspired me to think about them in combination with other Mexican tastes—piloncillo, the dense cones of unrefined brown sugar one sees in Mexican markets, and the spices, especially the clove, pepper, and cinnamon triad that appears in Mexican recipes, both sweet and savory. P