Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Unsalted butter (cold, cubed)
• 0.25 cup Granulated sugar
• 1 Egg yolk
• 1 tablespoon Cold water
• 0.25 teaspoon Salt
• 1.5 cups Granulated sugar (for caramel)
• 0.25 cup Water (for caramel)
• 0.75 cup Heavy cream
• 0.25 cup Unsalted butter (for caramel)
• 0.5 teaspoon Fleur de sel (or sea salt)

Instructions

1. 1

   **Prepare the Pâte Sablée:** In a food processor, combine flour, 0.25 cup sugar, and 0.25 teaspoon salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing until the dough just comes together. Do not overmix.

2. 2

   Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes (or up to 2 hours) to chill and firm up.

3. 3

   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the sides. Trim any excess dough.

4. 4

   Prick the bottom of the tart shell with a fork. Line the shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes, or until the crust is golden brown. Let cool completely on a wire rack.

5. 5

   **Prepare the Caramel Filling:** In a heavy-bottomed saucepan, combine 1.5 cups granulated sugar and 0.25 cup water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until the sugar dissolves and turns into a deep amber caramel. This typically takes 8-12 minutes.

6. 6

   Once the caramel is a rich amber color, immediately remove from heat. Carefully and slowly pour in the heavy cream (it will bubble vigorously). Stir until smooth. Add the 0.25 cup unsalted butter and fleur de sel, stirring until melted and fully incorporated.

7. 7

   Pour the warm caramel filling into the cooled, blind-baked tart shell. Gently tap the tart on the counter a few times to release any air bubbles and ensure an even surface.

8. 8

   Refrigerate the tart for at least 2-3 hours, or until the caramel is completely set and firm enough to slice. Serve at room temperature or slightly chilled.