Caramel Nut Tart

Instructions

1. Prepare the tart dough
   In a food processor, combine flour, salt, and sugar. Pulse to mix. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add the beaten egg and pulse just until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prebake the tart shell
   Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer to a 9-inch tart pan with removable bottom. Press dough into pan, trim excess, and prick bottom with a fork. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for 5 more minutes until lightly golden. Let cool.
3. Toast the nuts
   Spread the mixed nuts on a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly browned. Watch carefully to prevent burning. Remove from oven and let cool slightly.
4. Make the caramel
   In a medium saucepan, combine 1 cup sugar and water. Heat over medium heat without stirring until sugar dissolves and mixture turns amber, about 8-10 minutes. Remove from heat and carefully add heavy cream (mixture will bubble vigorously). Stir in butter, vanilla extract, and sea salt until smooth.
5. Assemble the tart
   Arrange the toasted nuts evenly in the prebaked tart shell. Slowly pour the caramel over the nuts, ensuring they're evenly coated. Gently tap the pan on the counter to remove any air bubbles.
6. Bake the tart
   Return the tart to the oven and bake at 350°F (175°C) for 20-25 minutes until the caramel is bubbly and the edges are golden brown. Allow to cool completely on a wire rack before removing from the pan.