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1
Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts.
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2
Set aside.
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3
Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
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4
Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes.
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5
Remove from heat.
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6
Add warm cream mixture (mixture will bubble up).
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7
Stir over very low heat until smooth.
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8
Add vanilla.
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9
Chill uncovered until cold, about 1 hour.
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10
(Can be made 1 day ahead.
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11
Cover; keep chilled.)
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12
Roll out 1 pastry sheet on floured surface to 11-inch square.
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13
Using 10-inch-diameter cake pan bottom as guide, trim to 10-inch round.
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14
Transfer to ungreased baking sheet.
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15
Roll out second pastry sheet to 11-inch square.
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16
Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round.
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17
Using fork, score design on 11-inch round; cut out small hole from center.
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18
Mix nuts into cold caramel.
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19
Brush beaten egg in 1-inch border on pastry on baking sheet.
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20
Spread filling over pastry, mounding in center and leaving 1-inch border.
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21
Cover with 11-inch round.
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22
Press to seal.
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23
Fold edge of bottom pastry over top pastry.
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24
Seal edge tightly.
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25
Mix 1 tablespoon cream and yolk into remaining beaten egg.
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26
Brush top of tart with egg mixture.
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27
Chill tart on baking sheet 1 hour.
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28
Preheat oven to 400F.
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29
Bake tart until golden, about 25 minutes.
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30
Cool.
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31
(Can be made 8 hours ahead.)
