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1
Mix flour, sugar, cinnamon, nutmeg and salt in processor.
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2
Add butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate until firm, about 2 hours.
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7
Preheat oven to 375F.
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8
Roll dough out on floured surface to 12-inch round.
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9
Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom.
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10
Fold overhang in and press, forming high-standing double-thick sides.
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11
Pierce dough all over with fork.
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12
Freeze 15 minutes.
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13
Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes.
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14
Transfer to rack; cool.
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15
Increase oven temperature to 400F.
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16
Combine sugar and 1/4 cup water in heavy medium saucepan.
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17
Stir over medium-low heat until sugar dissolves.
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18
Increase heat.
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19
Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
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20
Reduce heat to medium.
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21
Gradually whisk in cream (mixture will bubble).
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22
Stir until caramel is smooth.
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23
Add butter, honey and vanilla.
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24
Stir until well blended.
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25
Mix in all nuts.
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26
Pour caramel mixture into crust.
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27
Bake until filling bubbles all over, about 20 minutes.
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28
Cool completely on rack.
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29
Stir white chocolate in top of double boiler set over hot water just until melted and smooth.
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30
Remove from over water.
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31
Using fork, drizzle chocolate decoratively over tart.
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32
Let stand until chocolate is set, about 30 minutes.
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33
(Can be made 8 hours ahead.
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34
Let stand at room temperature.)
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35
Serve with cream, if desired.
