I've broken this out into steps, I find that steps help me understand a recipe better and it makes the recipe seem manageable.

STEP 1 - MAKE CRUST DOUGH:

Combine the sugar and butter in bowl of mixer with paddle attachment.

Mix until smooth, add in the vanilla and salt.

Add in the egg, continue to mix and scrape down sides of bowl as needed.

With mixer on low slowly add in the flour and mix until just combined.

Turn dough onto lightly floured surface and form a flat, round disk. Wrap in plastic wrap.

Refrigerate dough for 1 hour minimum or up to 2 days.

STEP 2 - PREPARE DOUGH FOR TART PAN:

Butter 10" tart pan with removable bottom.

Dough will be too stiff right out of the refrigerator to roll, so when ready pull dough out and let set at room temp for 30 minutes to an hour. The dough should still be chilled but you want the dough to spread nicely when rolled with out cracking or breaking.

Flour your surface and rolling pin.

Roll dough into 13" circle about 1/8 inch thick.

Place dough into tart pan, I gently rolled the dough over my rolling pin and then unrolled it over the tart pan.

Gently arrange the dough into place, do not stretch the dough. If you have some areas where it does not reach all the way up the edges or it tears you can use scrap pieces to fill in or make repairs.

Poke 12-14 sets of holes with a fork on the bottom of tart. Refrigerate for 30 minutes.

STEP 3 - MAKE FILLING:

Pre-heat oven to 375 degrees F.

Combine walnuts and sugar in food processor and process until finely ground.

In bowl of electric mixer with paddle attachment cream butter until fluffy.

Add the walnut and sugar mixture and mix until well combined.

Add eggs one at a time, beat until well combined and smooth.

Add in the flour, vanilla, rum, salt and mix well.

STEP 4 - BAKE THE TART:

Scoop walnut mixture into refrigerated tart shell. Smooth with spatula.

Bake 40-45 minutes. Filling will puff up while baking but will level while cooling.

Cool completely.

STEP 5 - CARAMEL AND WALNUT ARRANGING:

Once tart is cooled spread a light layer of raspberry jam over the top. This will keep walnuts in place.

Arrange walnut halves in concentric circles on top of the raspberry jam.

Next make the caramel.

In small sauce pan place the butter, honey, heavy cream, vanilla and salt.

Cook on medium heat until mixture reaches soft ball stage (240 degrees on candy thermometer).

Drizzle the caramel over the walnuts and let cool completely.

When ready to serve, remove tart from ring and transfer to cake plate or platter.

Store in cool, dry place, will keep covered 2-3 days.