-
1
Combine flour, salt, and sugar in large bowl.
-
2
Add butter and shortening; rub in with fingertips until mixture resembles coarse meal.
-
3
Mix 3 tablespoons ice water and vinegar in small bowl.
-
4
Pour over flour mixture.
-
5
Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry.
-
6
Gather dough into ball; flatten into disk.
-
7
Wrap in plastic and refrigerate at least 30 minutes.
-
8
Melt butter in heavy large skillet over medium-high heat.
-
9
Add apples and saute until brown and almost tender, about 15 minutes.
-
10
Reduce heat to medium; mix in cardamom.
-
11
Pour 1/3 cup honey over and cook 1 minute.
-
12
Position rack in top third of oven; preheat to 400F.
-
13
Roll out dough between 2 sheets of parchment paper to 12-inch round.
-
14
Remove top sheet of paper.
-
15
Sprinkle crust evenly with nuts.
-
16
Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin).
-
17
Invert crust onto rimless baking sheet.
-
18
Remove top paper.
-
19
Spoon half of apple mixture over crust, leaving 2-inch plain border.
-
20
Sprinkle dates over apples.
-
21
Top with remaining apple mixture.
-
22
Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears).
-
23
Whisk egg and milk in bowl.
-
24
Brush edges generously with egg mixture.
-
25
Sprinkle crust and apples with raw sugar.
-
26
Bake tart until crust begins to brown, about 15 minutes.
-
27
Reduce heat to 375F; bake until crust is golden brown, about 10 minutes longer.
-
28
Loosen tart from parchment paper with spatula.
-
29
Cool on baking sheet until warm, about 45 minutes.
-
30
Beat cream and 2 tablespoons honey in large bowl until peaks form.
-
31
Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter.
-
32
Serve with honeyed whipped cream.
