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1
For the crust: mix flour, sugar, cinnamon and salt in bowl.
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2
Cut butter in until fine
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3
Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
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4
Preheat oven to 400F.
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5
Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
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6
Fold overhang in and press, forming a high-standing, double thick edge.
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7
Pierce all over with a fork and bake until sides are set (about 20 minutes).
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8
Pie weights may be used, if desired.
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9
If weights are used, remove at this time.
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10
Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
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11
For the filling: Combine sugar and water in a heavy saucepan.
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12
Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
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13
Reduce heat to medium, add cream and stir until smooth.
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14
Add butter, syrup and vanilla and stir until well blended.
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15
Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
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16
Remove from oven and cool completely on wire rack.
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17
Melt white chocolate in microwave and drizzle decoratively over top of tart.
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18
For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
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19
Beat until soft peaks form and slowly add sugar, beating until desired consistency.
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20
Serve tart with whipped cream.
