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1
Whisk together flour and salt.
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2
Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps.
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3
Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated.
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4
Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test.
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5
(Do not overwork dough, or pastry will be tough.)
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6
Turn dough out onto a work surface and divide into 4 portions.
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7
With heel of your hand, smear each portion once in a forward motion to help distribute fat.
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8
Gather dough and form it, rotating on work surface, into a disk.
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9
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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10
Preheat oven to 350F.
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11
Roll out dough into a 12-inch round and fit into tart pan.
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12
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge.
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13
Prick bottom all over with a fork.
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14
Line bottom and side of pastry with foil and fill with pie weights.
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15
Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more.
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16
Remove shell from oven but leave oven on.
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17
Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes.
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18
Remove from heat and add nuts, then cool slightly.
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19
Whisk eggs in a bowl, then gradually whisk in nut mixture.
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20
Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes.
