How to make it

  • Mix flour, sugar, cinnamon, nutmeg and salt in processor then add butter then pulse until mixture resembles coarse meal.
  • Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps.
  • Gather dough into ball then flatten into disk.
  • Wrap in plastic and refrigerate until firm about 2 hours.
  • Preheat oven to 375.
  • Roll dough out on floured surface to 12-inch round then transfer to tart pan with removable bottom.
  • Fold overhang in and press forming high standing double thick sides.
  • Pierce dough all over with fork then freeze 15 minutes.
  • Bake crust until set but still pale in color piercing with fork if crust bubbles for 20 minutes.
  • Transfer to rack and cool.
  • Increase oven temperature to 400.
  • Combine sugar and 1/4 cup water in heavy medium saucepan.
  • Stir over medium low heat until sugar dissolves.
  • Increase heat then boil without stirring for 10 minutes occasionally brushing down sides of pan with wet pastry brush.
  • Reduce heat to medium.
  • Gradually whisk in cream then stir until caramel is smooth.
  • Add butter, honey and vanilla then stir until well blended.
  • Mix in all nuts.
  • Pour caramel mixture into crust then bake for 20 minutes.
  • Cool completely on a rack and serve with whipped cream if desired.

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