Caramelised nut tart

INGREDIENTS for a 32 cm tart
PASTRY
500 g flour
250 g butter
200 g granulated sugar
2 whole eggs
8 g baking powder
1 pinch salt
Vanilla
CARAMEL FILLING
100 g walnuts
100 g almonds
100 g hazelnuts
240 g sugar
35 g acacia or mixed-flower honey
250 ml fresh cream
A little water


I make classic pastry with a mixer this time, though hand mixing works.

I briefly work on the surface, flatten to cool faster, wrap in parchment or cling film and refrigerate at least half an hour.

Caramel: I melt sugar with a scant half-glass of water in a pan, moving without stirring to prevent crystallising.
Once the sugar is dissolved, I add runny honey, briefly microwaved a second if needed. Now stir with a wooden spoon.
I roughly chop nuts with a knife.
Once sugar becomes golden,
I remove from heat and very carefully pour in cream.
I stir gently to a smooth cream.
I add nuts.
I mix and cool.
I briefly soften chilled pastry and roll on parchment, reserving about 250 g for decorative strips.
I fit in the tin with at least a 2 cm rim and prick.
I add caramelised nuts and level.
I roll reserved pastry into a rectangle and cut strips with a fluted wheel.
I decorate.
I bake in a hot oven at 170°C about 30/35 minutes, depending on oven. Cool before removing. Delicious with walnuts alone too.