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1
Mix flour, sugar and salt in processor.
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2
Add shortening and butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Transfer flour mixture to large bowl.
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5
Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
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6
Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed.
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7
Gather dough into ball; flatten into disk.
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8
Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
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9
Roll out dough disk on lightly floured surface to 13-inch round.
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10
Transfer to 11-inch-diameter tart pan with removable bottom.
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11
Press dough into tart pan.
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12
Trim dough overhang and reserve.
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13
Freeze crust 30 minutes.
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14
Preheat oven to 450F.
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15
Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork.
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16
Cool on rack.
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17
Reduce oven temperature to 400F.
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18
Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan.
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19
Bring to boil over high heat.
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20
Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes.
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21
Remove from heat; stir in grated orange peel.
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22
Let stand 20 minutes.
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23
Stir in walnuts, pecans, cashews and almonds.
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24
Spoon filling into crust, distributing nuts evenly.
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25
Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes.
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26
Cool completely on rack.
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27
Serve with whipped cream and Orange-Cranberry Compote, if desired.
