Preheat the oven to 220°C. In a 25 cm cast iron pan or ovenproof pan, combine butter, honey and sugars. Bring to a boil and simmer for 4 minutes.
Add pecans and cream and boil for 3 minutes more. Remove from the heat and set aside to cool.
Dust the surface with flour and roll out the pastry thinly. Cut out a 25cm circle and place on top of the pecans, tucking in the edges.
Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 10 minutes, reduce the heat to 180°C and bake for another 30 minutes at or until golden and the caramel is bubbling up around the edges.
Remove from the oven; allow it to cool before inverting on to a baking sheet. Serve warm with vanilla ice cream or whipped cream.
For the cream cheese pastry: process flour, a large pinch of salt and butter until breadcrumbs form. Add cheese and lemon juice and blend until a dough forms. Chill for 1 hour.