Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
Add and beat until smooth: ¾ cup (75g) powdered sugar
Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
Preheat the oven to 350°F.
Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
1 stick (4 ounces) unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon vanilla
¼ teaspoon fine sea salt
(¼ cup heavy cream)
Sub-recipe steps
Combine in a deep heavy saucepan: ¼ cup water; 1 cup sugar
Set over medium-high heat and stir gently until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar is completely dissolved. Cover the saucepan and boil the syrup for 1 minute. Uncover and boil the syrup until it begins to darken around the edges. Continue to cook, swirling the saucepan, until the syrup turns deep amber. Remove from the heat and add: 1 stick (4 ounces) unsalted butter, cut into pieces
Gently stir until the butter is incorporated. Stir in: ½ cup heavy cream
If the sauce seizes, set the saucepan over low heat and stir until smooth. Remove from the heat and stir in: 1 teaspoon vanilla; ¼ teaspoon fine sea salt
Serve warm or at room temperature. If the sauce seems too thick, stir in while still hot: (¼ cup heavy cream)
Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over low heat.
½ cup cashews, coarsely chopped
½ cup walnuts, coarsely chopped
½ cup pecans, coarsely chopped
½ cup slivered almonds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
1 Salted Caramel Sauce
½ cup cashews, coarsely chopped
½ cup walnuts, coarsely chopped
½ cup pecans, coarsely chopped
½ cup slivered almonds
Let's Cook
Step 1.
Line a 9-inch two-piece tart pan or ring with: ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
Step 2.
Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. While the tart shell bakes, prepare: Salted Caramel Sauce
Step 3.
Stir into the finished sauce: ½ cup cashews, coarsely chopped; ½ cup walnuts, coarsely chopped; ½ cup pecans, coarsely chopped; ½ cup slivered almonds
Step 4.
Increase the oven temperature to 400°F if necessary. Pour the caramel-nut mixture into the tart shell and bake until very bubbly and deeply browned, 15 to 20 minutes. Let cool completely in the pan on a rack.
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