Salted Caramel Tart

Make the sweet butter pastry

Combine the 2 cups all-purpose flour and a pinch of fine sea salt in a food processor and pulse to mix. Add the 2/3 cup cold unsalted butter and pulse until the mixture resembles very coarse bread crumbs. Dump the mixture into a large bowl.
In another bowl, whisk together the 1 large egg and 1/3 cup superfine sugar. Pour the egg mixture over the flour mixture and mix with a fork. Squeeze a bit of the mixture between your fingertips. If it holds together, transfer the dough to a lightly floured surface; if not, add a couple of teaspoons of ice water and test again.
Knead gently and form into a ball, divide the pastry in half, and flatten into 2 disks. Wrap each disk in plastic and refrigerate for at least 30 minutes before using.
Roll out one of the pastry discs (see NOTE) on a floured surface and line a 9-inch or 9 1/2-inch (23-cm or 24-cm) tart pan. Prick the base of the tart with a fork and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Place the sweet butter pastry-lined tart pan on a baking sheet. Line the pastry with parchment paper and fill it with dried beans. Bake until the pastry is just set, about 15 minutes. Remove the paper and beans and continue to cook until the pastry is a dark golden color, 10 to 15 minutes. Move the tart to a wire rack and leave to cool completely.

Make the salted caramel filling

Meanwhile, combine the 1 1/4 cups superfine sugar and 1/2 cup salted butter in a deep, heavy saucepan over medium heat. Stir to mix and cook, stirring occasionally, until the butter and sugar caramelize, 10 to 15 minutes.
The sugar and butter will go through several stages: First, the mixture will look like a flour-butter roux, then it will appear curdled, and then the butter will leak out of the sugar mixture. Don't worry: It will all come together in the end.
While the caramel is cooking, pour the 1 cup heavy cream into a saucepan over medium heat. Bring it to a boil, then immediately remove it from the heat and set it aside.
Keep stirring the butter-sugar mixture, watching carefully as it begins to caramelize, and remembering that the heat in the pan will continue to cook the caramel once it is removed from the burner. You want to end up with a rich, dark caramel color, but you don't want to burn the mixture, which will impart a bitter taste.
When the caramel reaches a color that's just a shade lighter than what you want, remove the pan from the heat and slowly and carefully pour in the cream; the mixture will bubble and spit. When the caramel stops bubbling, return it to low heat and cook for 5 minutes, stirring to dissolve the caramel in the cream. Remove the pan from the heat and let the caramel cool for 10 minutes.
Slowly pour the cooled caramel into the cooled, baked pastry in the tart pan. Refrigerate the tart for at least 2 hours.
Remove the tart from the pan and, using a wet knife, cut it into wedges. (The tart is easier to cut when it's chilled.) Serve the tart at room temperature. For maximum flavor, bestow a dollop of lightly whipped cream upon each slice.

Ingredients

For the pastry (make enough for two tarts)

For the salted caramel filling

Instructions

Make the sweet butter pastry

Make the salted caramel filling

Notes

Nutrition