Salted Caramel Tart

Instructions

1. Make the pâte sucrée dough by whisking together flour, confectioners' sugar, and 1/4 tsp fine sea salt in a bowl.
2. Cut in cold butter cubes with a pastry cutter or fingertips until mixture resembles coarse crumbs.
3. Whisk egg yolk with vanilla extract and ice water, then add to flour mixture. Mix gently with a fork until dough just starts to come together, adding more ice water if necessary.
4. Form dough into a flat disk, wrap in plastic, and chill for 45 minutes.
5. Preheat oven to 375°F (190°C). Roll dough on a lightly floured surface to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom. Trim edges.
6. Chill tart shell 15 minutes, then prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake shell 15 minutes, remove weights and parchment, then bake 10-12 minutes more until golden. Cool completely.
7. For caramel, heat granulated sugar in a medium heavy-bottomed saucepan over medium heat, swirling pan occasionally, until sugar is melted and amber in color (do not stir).
8. Remove from heat and carefully whisk in butter until smooth. Slowly add cream (warmer is better for safety), whisking until combined. Stir in 1/2 tsp fine sea salt. Let caramel cool slightly until thick but pourable.
9. Pour caramel into cooled tart shell and refrigerate at least 1 hour to set.
10. Bring tart to room temperature before slicing and serving.