Ingredients

• 1½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ teaspoon kosher salt
• ½ cup (1 stick) chilled unsalted butter, cut into pieces
• 2 large egg yolks
• ¼ cup honey
• ¼ cup granulated sugar
• ¼ cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• ½ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 2 cups mixed unsalted, roasted nuts (such as pecans, hazelnuts, peanuts, pistachios, and/or sliced almonds)
• ⅓ cup unsalted, roasted seeds (such as pumpkin and/or sunflower)
• A 9-inch-diameter springform pan

Directions

• 1. Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
• 2. Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
• 3. Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.
• 4. Preheat oven to 350˚. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)
• 5. Do Ahead: Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
• 6. Bring honey and 1 Tbsp. water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
• 7. Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let cool.
• 8. Do Ahead: Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

Photos