Fig and Caramel Nut Tart

脉冲粉，黄油，糖和食品处理器中的细海盐，直到混合物类似于小豌豆，10到12个脉冲。vwin德赢ac米兰混合物中淋上1汤匙冰水;脉冲直到均匀掺入，约8个脉冲;碎屑应该在捏合时保持在一起。将混合物与1英寸高侧面和可拆卸的底部转移到10英寸圆形灰脂盘中;用手指将外壳均匀分配到平底锅的底部和上侧。使用金属测量杯的面粉底部，将碎屑牢固地压入盘的底部和上侧。冻结至硬，至少20分钟或最多1天。

预热烤箱到350°F。用叉子刺掉几次。在预热的烤箱中烘烤，直到金色，25到30分钟。从烤箱中取出，并在电线架上完全冷却，约30分钟。

在小边缘烘烤板上排列在偶数层中的螺母。在350°F下烘烤，偶尔搅拌，直至均匀地烘烤，10至14分钟。让冷却15分钟。

Stir together sugar, 1/4 cup water, honey, and lemon juice in a medium saucepan. Bring to a boil over medium-high; boil, swirling pan occasionally but not stirring, until caramel is very dark and mixture registers 390°F on an instant-read thermometer, 7 to 10 minutes. Remove from heat. Carefully stir in figs and cream using a long-handled wooden spoon. Add butter and fine sea salt; stir until smooth.

Arrange toasted nuts in an even layer in cooled crust; pour warm caramel over nuts to fill crust. Let tart cool completely at room temperature until set, at least 8 hours or up to 1 day. For cleaner slices, chill tart at least 30 minutes or up to 4 days before serving. Sprinkle with flaky sea salt, and serve with whipped cream.