Caramel Apple-nut Tart

FILLING
1 1/2 c Sugar
1/2 c Water
1/2 c Heavy whipping cream
1/4 c Dark rum
1 Egg
1 ts Pure vanilla extract
1 c Pecans; toasted
1 c Macadamia nuts; toasted
1 c Hazelnuts; toasted
2 Granny Smith apples; peeled
-and diced
1 ts Ground cinnamon
1 ts Allspice
1/2 ts Ground nutmeg
1 c Heavy whipping cream; or 1
-quart vanilla
; ice cream

To prepare the crust, preheat the oven to 350 degrees. Put the flour,
shortening, butter, and salt in a medium bowl. Using your fingertips,
mix the shortening and butter with the flour to form a coarse meal.
Using a dinner fork, stir in the water, just until the dough starts
to come together. Add more water if needed; a wet dough is better
than a dough that is too dry. Cover the dough in plastic wrap and let
stand for 15 to 30 minutes. Uncover the dough and roll it out into a
12-inch circle on a well-floured work surface. Place the dough in a
10-inch flan pan and bake in the oven for about 10 minutes, or just
until set. Remove from the oven and allow to cool. Do not turn off
oven.

To prepare the filling, place the sugar and water in a large saute
pan and cook over high heat until the sugar browns, about 5 minutes.
Do not stir until the sugar starts to brown. Slowly add the cream and
cook until the mixture thickens, about 5 minutes. Add the rum and
bring the mixture to a boil. Remove the pan from the heat and set
aside to cool completely. When the mixture is cool, stir in the egg
and vanilla. Set aside.

Put the nuts, diced apples, cinnamon, allspice, and nutmeg in a
medium bowl and toss well. Place the mixture in the bottom of the
crust, pour the filling over the top, and shake the pan gently to
evenly distribute the filling. Bake in the oven until the center of
the tart is bubbling, about 30 minutes. Remove from the oven and let
cool about 20 minutes

If serving the tart with whipped cream, whip the cream to soft peaks.
Slice the tart, top each slice with a dollop of whipped cream or a
scoop of ice cream, and serve.