If you love pecan pie you will love this even better!
- 2 cups unbleached all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 2/3 cup chilled diced butter
- 1 egg yolk
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup honey
- 1/4 cup sugar
- 1 1/2 cup toasted, salted cashews
- 1 cup toasted, salted macadamia nuts
- 1 cup whole marcona almonds
- 2/3 cup salted, shelled pistachios
- 2/3 cup toasted pecans
- 1/4 cup heavy cream
- 2 teaspoons coarse salt
Place the flour, sugar, and baking powder in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse until a dough begins to form. If the dough seems too dry add some of the egg white. The dough will resemble wet sand, and will form a dough when patted in the spring form pan.
Pat the dough into a 10 inch spring form pan. Bring the dough about an inch up the side of the pan.
Pre bake the tart shell: Preheat the oven to 400°F. Line the tart shell with foil. Fill with dried beans or pie weights. Bake for 10 or 15 minutes. Cool completely on a rack.
Reduce the oven temperature to 350°F. Place the tart shell on a heavy, large baking sheet. In a heavy 2-quart saucepan, combine the butter, brown sugar, honey, and granulated sugar. Cook over low heat, stirring until the sugars dissolve. Increase the heat and whisk until mixture comes to a boil.
Continue boiling until large bubbles form, about 1 minute. Remove the pan from the heat. Stir in the cashews, macadamia nuts, almonds, pistachios, hazelnuts, and cream. Immediately pour the filling into the tart shell. Bake about 20 minutes, or until the filling bubbles (the filling might overflow slightly onto baking sheet).
Cool the tart in pan on a rack until the filling just begins to set. Gently remove the pan bottom and cool the tart completely, 4 to 5 hours. Sprinkle with coarse sea salt. Cut into wedges and serve with sweetened mascarpone.
Store just at room temperature, do not refrigerate.