1. Place the flour and salt in bowl of food processor fitted with a metal blade. Pulse to blend. Scatter the butter over the flour and pulse about 8 times, at 1 second intervals, or until most of the butter is reduced to small bits the size of peas. Stir the yolk and water with a fork in a small bowl. Add to the flour mixture and process until dough just begins to clump together. (Do not overprocess, the dough should not form a ball.)

2. Turn the dough onto a work surface and shape into a thick disk. Wrap in waxed paper or plastic wrap. Refrigerate for about 1 hour.

3. Roll out dough on a lightly floured surface into a 13-inch circle. Transfer carefully and place in an 11-inch fluted tart pan with removable bottom, and gently press dough onto bottom and up sides of pan without stretching. Roll pin over top of pan to trim off excess dough. Refrigerate for at least 2 hours to firm up dough and to relax gluten. (Dough may be frozen for longer storage and baked directly from freezer).

4. Position rack in center and preheat to 400°F. Place a large piece of parchment paper or foil over dough and fill with dried beans or pie weights. Place tart pan on a baking sheet. Bake for 20 minutes, or until set and starting to brown. Remove from oven. Carefully remove paper and weights. Return to oven and bake the crust for 10 minutes more or until golden brown and fully baked. Cool in pan on wire rack for at least 15 minutes before filling.

1. Place sugar and water in a medium heavy saucepan. Cook over medium- low heat, stirring constantly and occasionally washing down sides of pan with pastry brush dipped in water, until sugar is dissolved. Increase heat to medium-high and continue to cook for about 5 minutes without stirring or until sugar caramelizes and turns deep amber in color. Swirl pan as necessary to evenly distribute the caramel. Remove pan from heat and add cream, butter and salt (mixture will bubble up), stirring until butter melts and mixture is smooth. Add vanilla and pecans and stir to coat.

2. Pour hot caramel mixture into cooled tart shell and spread into an even layer using a small offset spatula. Transfer to a wire rack and cool to room temperature. Freeze for at least 2 hours or until caramel layer is frozen.