Caramel-Nut Tart

Ingredients

• 1.5 cups all purpose flour 
• 1 large eggs separated
• 0.5 cup heavy whipping cream 
• 1 tablespoon honey 
• 0.3 cup orange juice 
• 2 teaspoons orange peel finely grated
• 2.5 ounces pinenuts lightly toasted
• 0.3 cup powdered sugar 
• 2.5 ounces roasted cashews unsalted
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons butter unsalted ()
• 1 teaspoon vanilla extract 
• 2.5 ounces walnut pieces lightly toasted
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• hand mixer
• aluminum foil
• pastry brush

Directions

1. Using electric mixer, beat butter,powdered sugar, and salt in medium bowlto blend.
2. Add egg yolk and cream; beatuntil smooth.
3. Add flour and beat just untildough comes together. Turn dough out ontolightly floured surface and knead briefly tocombine. Gather dough into ball; flatteninto disk. Wrap in plastic and freeze untilfirm, about 15 minutes.
4. Roll out dough on lightly flouredsurface to 12-inch round.
5. Transfer to 9-inchdiametertart pan with removable bottom.Gently fit dough into pan, trimming allbut 1/2 inch of overhang. Fold overhang in,forming double-thick sides. Pierce bottom ofcrust all over with fork. Freeze 30 minutes.
6. Preheat oven to 350°F. Line crust withfoil. Fill with dried beans or pie weights.
7. Bake until sides are set, about 20 minutes.
8. Remove foil with beans.
9. Bake crust untilgolden, pressing with back of fork if crustbubbles, about 20 minutes longer.
10. Meanwhile, whisk egg white in smallbowl until thick and foamy.
11. Brush hot crust lightly with somebeaten egg white and place on rack to cool.Maintain oven temperature.
12. Stir sugar and 1/4 cup waterin heavy medium saucepan over low heatuntil sugar dissolves. Increase heat tomedium-high and bring to boil, brushingdown sides of pan with wet pastry brush.Cook until syrup is deep amber, swirlingpan occasionally, about 9 minutes.
13. Removefrom heat and pour in juice, then cream.
14. Whisk over low heat until smooth.
15. Whisk inbutter, honey, orange peel, vanilla, and salt.Stir in cashews, pine nuts, and walnuts.
16. Pour filling into crust.
17. Bake tart untilfilling is bubbling thickly all over, about22 minutes. Cool tart completely on rack.DO AHEAD: Can be made 1 day ahead. Coverwith foil and store at room temperature.
18. Cut tart into wedges and serve.