Roll out the pastry thinly and line the tin with it, base and sides. Trim and chill in the fridge for 30 minutes

https://cookpad.wasmer.app/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf

Put a layer of parchment paper over the pastry, pour some baking beans or dry rice on top and bake blind for 15 minutes

Meanwhile, put the water and caster sugar in a pan and heat without stirring until the sugar is dissolved

Bring to the boil for 10 minutes until it turns a rich golden yellow

Stir in the brown sugar, butter and syrup and put back onto a simmer for 10 minutes until thickened

Take off the heat, add the vanilla and sea salt and let cool for 10 minutes before pouring into the pastry case

For the praline, put the water and sugar in a pan, boil then reduce the heat and swirl (don't stir!) the mixture around the pan until it turns a golden amber colour

Add in the almonds and swirl the pan again to coat

Pour the mixture onto the foil and let cool

To serve the tart, snap the praline topping into shards and sprinkle over the top of the tart with a pinch more sea salt flakes for decoration