Pecan, Hazelnut, and Coconut Tart

1. Make the crust: Pulse flour, confectioners’ sugar, cinnamon, and salt in a food processor until combined, 4 or 5 times. Add butter and pulse until roughly the size of peas, 8 to 10 times. Whisk together egg yolk and 2 teaspoons water in a bowl. Add to flour mixture and pulse until combined, 6 to 8 times. (Mixture will be crumbly but hold together when squeezed.) Press in bottom and up sides of a 9-inch tart pan with removable bottom. Freeze 20 minutes.

2. Preheat oven to 350°F. Prick bottom of crust with a fork. Bake until golden brown, 22 to 25 minutes. Cool completely on a wire rack.

3. Increase oven temperature to 375°F. Sprinkle pecans, hazelnuts, and coconut over crust. Combine brown sugar, honey, butter, cream, and salt in a small saucepan. Bring to a boil over medium-high heat and cook, stirring constantly, 1 minute. Pour over nuts in crust.

4. Bake until bubbly and golden brown, 10 to 12 minutes. Cool completely on a wire rack.