1-First Steps: Making the Crust: Begin by pulsing the ingredients for the crust in a food processor until they’re finely ground. Add the cold butter until small pieces remain, then mix in the cold water to form the dough. Press this dough evenly into a buttered 9-inch springform pan with 1.5 to 2-inch sides, chill for 20 minutes, and bake for 15 to 20 minutes until it’s pale and cooled, as detailed in the recipe.

2-Creating the Caramel and Filling: Next, prepare the caramel by melting sugar, water, and cream of tartar over medium heat without stirring until it turns deep golden brown. Carefully whisk in the hot cream to make a smooth sauce. For the pumpkin filling, mix the pumpkin puree, brown sugar, flour, eggs, spices, vanilla, and the caramel until smooth, then pour it into the pre-baked crust and bake for about 35 minutes until set.

3-Finishing with Candied Walnuts: While the tart bakes, make the candied walnuts by melting sugar and water to a golden color, adding the walnuts to caramelize, then pouring them onto parchment to cool before chopping and sprinkling on top. Preheat your oven to 350°F, grease your pans, and follow the blending and baking steps for the best outcome. In a saucepan, combine granulated sugar and heavy cream over medium heat to form the caramel sauce.