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1
Preheat oven to 400F.
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2
Transfer crust to 9-inch tart pan with removable bottom, folding in overhang to form double-thick sides.
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3
Freeze crust while preparing filling.
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4
Whisk cream, sugar, corn syrup, vanilla, and cinnamon in heavy large saucepan.
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5
Stir in walnuts.
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6
Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes.
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7
Spread filling evenly in crust.
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8
Bake tart until filling is deep golden brown and crust is golden, about 25 minutes.
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9
Cool completely in pan on rack.
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10
(Can be made 1 day ahead.
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11
Cover and store at room temperature.)
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12
Remove tart from pan and serve.
