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1
Combine first 3 ingredients in processor.
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2
Add butter, cut in using on/off turns until mixture resembles coarse meal.
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3
Add water; blend just until moist clumps form.
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4
Knead dough gently until smooth.
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5
Cover; chill 20 minutes.
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6
Roll out dough on floured surface to 13-inch round.
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7
Fit into 9-inch-diameter tart pan with removable bottom.
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8
Trim edges.
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9
Chill until firm, about 30 minutes.
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10
Preheat oven to 375F.
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11
Line dough with foil.
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12
Fill with pie weights or dried beans.
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13
Bake until crust sets, about 15 minutes.
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14
Remove weights and foil.
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15
Bake crust until pale golden, about 20 minutes longer.
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16
Transfer to rack and cool.
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17
Reduce oven temperature to 300F.
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18
Combine first 5 ingredients in heavy large skillet.
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19
Stir over low heat until sugar dissolves, about 10 minutes.
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20
Remove from heat; stir in nuts.
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21
Cool slightly.
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22
Add yolks and stir.
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23
Pour filling into crust.
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24
Bake until filling looks dry and crusty and center is softly set, about 30 minutes.
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25
Increase oven temperature to 325F.
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26
Continue baking until center is set, about 15 minutes longer.
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27
Transfer to rack; cool completely.
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28
(Can be made 1 day ahead.
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29
Cover and chill.
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30
Bring to room temperature before continuing.)
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31
Serve with whipped cream.
