Easy Old-Fashioned Caramel Tart

Start by preheating your oven to 180°C (350°F). This optimal heat will ensure that the tart bakes beautifully, with the crust turning a lovely golden brown.

In a large bowl, combine the all-purpose flour, sugar, and salt. Adds the cold butter pieces to the bowl and use your fingers to rub it into the flour until the mixture resembles breadcrumbs. This technique will ensure a flaky and crumbly crust, which is essential for any good tart.

Add the egg yolk and cold water. Mix until it forms a firm dough. If it's a bit sticky, don't panic, simply sprinkle a little more flour.

Roll out the dough on a lightly floured surface and press it into a tart pan, making sure to press it into the sides well.

Bake in the oven for 20 minutes or until golden brown. Don't let it overbake, or it could end up hard instead of flaky.

While the crust is baking, prepare the caramel. Stir the condensed milk, brown sugar, butter and golden syrup in a pan over low heat until it thickens.

Pour the caramel over the baked crust and let it cool at room temperature before refrigerating.

For the best serving, chill the tart in the refrigerator for at least 2 hours before cutting it. This will give the caramel enough time to set and the flavors to mesh together.