Walnut-Caramel Tart

Ingredients

• 0.3 cup firmly brown sugar packed
• 0.8 cup butter at room temperature
• 2 tablespoons plus light
• 1 large egg yolk 
• 1.5 cups flour all-purpose
• 1.8 cups granulated sugar 
• 0.8 teaspoon salt 
• 0.5 teaspoon vanilla 
• 2.8 cups walnut halves 
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan
• tart form

Directions

1. Preheat oven to 35
2. In a bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until smooth. Beat in egg yolk and vanilla.
3. Add flour and 1/4 teaspoon salt and beat until mixture forms a ball.
4. Press dough over bottom and up sides to rim of a 9-inch fluted tart pan with removable rim. Freeze until firm, 15 minutes.
5. Meanwhile, spread walnuts in a large baking pan.
6. Bake until lightly golden under skins, about 8 minutes (leave oven on). When walnuts are cool enough to handle, chop 2 cups; reserve remainder.
7. Bake tart shell until golden, 16 to 18 minutes.
8. Transfer to a wire rack.
9. Meanwhile, in a 3- to 4-quart pan over medium heat, combine granulated sugar, corn syrup, and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil, swirling mixture occasionally, until mixture is a deep golden brown, 10 to 15 minutes.
10. Remove from heat and stir in crme frache, remaining 1/4 cup butter, and remaining 1/2 teaspoon salt (mixture will foam). Stir until smooth.
11. Spread chopped walnuts in tart shell, then pour in hot caramel; spread level.
12. Garnish edge of tart with reserved walnut halves.
13. Let tart cool until caramel is firm enough to slice, at least 4 hours, or chill up to 2 days (bring to room temperature before serving).
14. Cut into thin wedges.