Caramel Tart Recipe

Make dough

Whisk together the flour, granulated sugar, and sea salt in a large bowl. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bind dough

In a small bowl whisk the egg yolk, cold water and vanilla. Drizzle the liquid into the flour-butter mixture a tablespoon at a time, tossing gently until the dough just comes together when pressed. Do not overwork. If dry, add up to 1 additional tablespoon cold water.

Chill

Form the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours) to relax the gluten and firm the butter.

Blind bake tart shell

Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Line a 9-inch (23 cm) tart pan with removable bottom with the dough, trimming excess and pressing into the edges. Refrigerate for 15 minutes to firm. Line the shell with parchment and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and parchment and bake another 8–10 minutes until the shell is golden and set. Allow to cool slightly.

Reduce sherry

Pour the Pedro Ximénez sherry into a small saucepan and bring to a simmer over medium heat. Reduce gently until syrupy and reduced by about half (to approximately 1/2 cup). This concentrates the flavor and takes 8–12 minutes. Watch carefully to avoid burning.

Make caramel

In a clean heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water. Without stirring, heat over medium heat until the sugar dissolves and begins to turn an amber color around the edges. Gently swirl the pan as needed to promote even caramelization. When the sugar reaches a deep amber (about 350°F / 175°C on a candy thermometer), immediately remove from heat.

Finish caramel safely

Carefully and slowly add the warm reduced Pedro Ximénez into the hot caramel — it will steam and bubble vigorously. Stir with a heatproof spatula to combine. Return to low heat briefly if needed to smooth.

Enrich caramel

Slowly whisk in the room-temperature heavy cream in a steady stream until glossy and smooth. Add the butter pieces a few at a time, whisking until incorporated. Stir in 1 teaspoon fine sea salt. If the caramel has any hard lumps, warm gently and whisk until smooth, then cool slightly to thicken (5–10 minutes).

Assemble

Pour the warm-but-not-hot Pedro Ximénez caramel into the cooled tart shell, smoothing the top. Allow the tart to cool at room temperature until set, about 1 hour, then refrigerate 1–2 hours to fully chill and firm the caramel.

Garnish

Just before serving, sprinkle the top with flaky sea salt to taste (approximately 1 teaspoon), scatter toasted sliced almonds, and dollop or pipe lightly whipped cream or creme fraiche alongside slices.

Slice

For clean slices, let the tart sit at room temperature 10–15 minutes before cutting. Use a hot knife (dip in hot water and dry) and wipe between cuts.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature 20–30 minutes before serving for best texture.