This dessert my mom prepared was a huge hit, and I just had to get the recipe!

In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs.

Add egg yolk and ice water, pulsing until the dough begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake for an additional 10 minutes until golden. Let cool.

In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves. Increase heat and bring to a boil without stirring until the mixture turns a deep amber color.

Remove from heat and carefully whisk in heavy cream, butter, and salt until smooth. Stir in walnuts until well coated.

Pour the walnut caramel mixture into the cooled tart shell, spreading evenly. Let the tart cool completely before serving.

For a different nutty flavor, try using pecans or hazelnuts instead of walnuts. You can also add a touch of cinnamon or vanilla extract to the caramel for added depth. If you prefer a chocolate twist, drizzle melted dark chocolate over the top of the tart before serving. For a gluten-free version, use a gluten-free flour blend for the crust.