Tassel Ridge® Caramel Nut Tart

Add 1 cup of flour and salt to mixing bowl. Give it a quick mix. With mixer running on low, add butter a handful at a time. Once all butter is added, increase mixer speed to medium-low. Mix about 1 minute, or until butter is well mixed with flour and salt. Add remaining ⅔ cup flour and almond flour. Mix just to combine. Add vanilla, water, and egg. Mix until combined and dough is smooth and not sticky. Remove from bowl. Check for big chunks of butter (if there are big chunks, return dough to mixer and quickly mix again). Pat into 7 to 8-inch disk. Wrap in plastic wrap. Refrigerate at least one hour. Preheat oven to 350°F. Roll out tart dough to about ⅛-inch thick. Place in tart pan. Place piece of parchment over dough. Fill pan with uncooked rice. Bake for about 20 minutes. Rotate pan. Bake for another 20 minutes. Remove rice and parchment paper. Bake shell another 15 minutes, or until golden brown. Cool shell completely. Meanwhile, bring corn syrup to a boil in saucepan. Slowly add sugar, one-third at a time, stirring until sugar is mixed well before adding more sugar. After about three minutes, sugar should be dissolved. Once mixture reaches 350°F on a candy thermometer, reduce heat to medium. Quickly and carefully add butter. Allow to melt. Add ¾ cup of warm cream. Continue to cook, stirring until mixture reaches 248°F. Remove pan from heat. Stir in remaining cream and vanilla. Allow to cool just slightly. Fill cooled shell with nuts. Pour hot caramel over nuts. Let caramel and tart cool completely before removing from pan. Serves 6–8.