Crust Directions for this Caramel Nut Tart Recipe:

Add flour, sugar, cinnamon, nutmeg and salt to a food processor and process for 10 seconds or until mixed well. Add cubes of butter and process for an additional 10 seconds. Carefully add 1 tablespoon of water at a time as you process until a dough forms. Squeeze dough together making sure it holds shape.

Gently press dough into a 9" tart pan, making sure the dough goes all the way up on the sides. I made the mistake of not shaping mine all the way to the top of the pan. Poke holes in the dough with a fork. Preheat oven to 350 and bake for 20 minutes. Remove from oven and cool completely. Set aside.

Filling Directions for this Caramel Nut Tart Recipe:

Put sugar and water into a medium sauce pan. Heat on medium low, stirring constantly until sugar is melted. Increase to medium high heat and boil without stirring until caramel is a deep color, about 6-8 minutes. Make sure you occasionally stir and watch to be sure the mixture doesn't burn.

Reduce heat to low and SLOWLY stir in the whipping cream. Don't rush this as you're mixing cold with hot and the potential for a hard rock of candy is possible! Stir in butter and vanilla until butter is melted. Remove from heat. Stir in nuts.

Carefully pour caramel filling over prepared crust. Bake for 20 minutes at 375 degrees. Remove from oven and cool completely.

Slice into 12 wedges and serve with vanilla ice cream or whipped topping if desired.