Ingredients:

  • 1 ¼ cups All-Purpose Flour, plus extra for dusting
  • ½ teaspoon Fine Sea Salt (for pastry)
  • ½ cup Unsalted Butter, very cold and cubed (1 stick)
  • 2 tablespoons Granulated Sugar (for pastry)
  • 1 large Egg Yolk, cold
  • 2 tablespoons Ice Water
  • 1 cup Granulated Sugar (for filling)
  • ¼ cup Water (for caramel)
  • ½ cup Heavy Cream (Double Cream), warmed slightly
  • 4 tablespoons Unsalted Butter, cut into four pieces (for filling)
  • 1 teaspoon Flaky Sea Salt, plus more for finishing
  • 2 large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Light Corn Syrup (or Maple Syrup)
  • 1 ½ cups Pecan Halves, lightly toasted

Instructions:

  1. Make the Dough: Pulse the flour, salt, and sugar in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
  2. Bind: Add the egg yolk and ice water, pulsing just until the dough barely comes together. Do not overmix.
  3. Chill: Form the dough into a disc, wrap tightly, and chill for at least 60 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the dough into an 11-inch circle. Carefully press the dough into a 9-inch tart pan, ensuring it fits snugly into the fluted edges. Trim the excess pastry.
  5. Freeze: Freeze the lined tart shell for 15 minutes. (This prevents shrinkage.)
  6. Blind Bake: Line the frozen shell with parchment paper, fill with pie weights, and bake at 350°F (175°C) for 15 minutes. Remove the weights and parchment, and bake for another 5–8 minutes until the base is lightly golden and dry. Set aside to cool.
  7. Start the Caramel: Combine 1 cup of sugar and ¼ cup water in a heavy-bottomed saucepan. Heat gently, stirring until the sugar dissolves. Stop stirring and increase the heat.
  8. Cook the Caramel: Boil without stirring until the mixture turns a deep amber colour (approximately 6–8 minutes). Watch carefully.
  9. Deglaze/Temper: Remove from heat immediately. Slowly and carefully whisk in the warm heavy cream (it will bubble violently). Then whisk in the 4 tablespoons of butter until smooth.
  10. Finish the Base: Stir in the 1 teaspoon of sea salt, vanilla extract, and corn syrup. Let the caramel cool slightly (about 5 minutes).
  11. Combine Filling: Whisk the two lightly beaten eggs into the slightly cooled caramel mixture until fully incorporated.
  12. Add Pecans: Scatter the toasted pecan halves evenly across the bottom of the pre-baked tart shell.
  13. Fill and Bake: Carefully pour the caramel filling over the pecans. Return the tart to the 350°F (175°C) oven and bake for 35–40 minutes. The edges should be set, but the center should still have a slight jiggle.
  14. Cool Completely: Remove from the oven and cool completely on a wire rack before transferring to the refrigerator.
  15. Chill and Serve: Chill the tart for at least 4 hours, or preferably overnight. When ready to serve, carefully remove the outer ring of the tart pan and sprinkle with extra flaky sea salt. Slice and serve cold or at room temperature.