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1
For crust: Blend flour, sugar, and salt in processor 5 seconds.
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2
Add butter.
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3
Using on/off turn, process until mixture resembles coarse meal.
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4
Add cream.
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5
Using on/off turns, process until dough comes together in moist clumps.
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6
Gather dough into ball; flatten into disk.
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7
Wrap and chill at least 1 hour and up to 1 day.
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8
Roll out dough on lightly floured surface to 12 inch round.
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9
Transfer dough to a 9 inch diameter tart pan with removable bottom.
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10
Cut overhang to 1/2 inch and fold in, forming double thick sides.
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11
Refrigerate crust 30 minutes.
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12
Preheat oven to 375F.
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13
Line crust with foil; fill with dried beans or pie weights.
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14
Bake until sides are set and slightly brown, about 30 minutes.
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15
Remove foil and beans and continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes.
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16
Cool crust in pan on a rack for 30 minutes.
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17
For filling: Blend butter and sugar in a bowl.
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18
Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon.
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19
Stir in raisins and 1 cup chopped nuts.
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20
Pour into crust and bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes.
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21
(Can be made 1 day ahead.
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22
Cover and let stand at room temperature.)
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23
Beat cream in medium bowl until peaks form.
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24
Push up pan bottom, releasing tart.
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25
Spoon cream alongside and garnish with toasted nuts to serve.
