1 c. flour
8 tbsp. butter, chilled
1/2 tbsp. water (if hand mixing)
8 or 10 inch tart pan

Place the flour in a bowl, then cut the butter into small pieces and drop it into the flour. Work the butter and flour together with your fingertips until the mixture is blended. Sprinkle a tablespoon of water over the dough and work with the fingers. Dough should be soft and moist but not sticky. Form into a small cake; wrap in plastic and chill for 30 minutes before using.

If using a food processor, fit the processor with the metal blade and put in flour and butter in small pieces; process until the dough leaves the sides of the bowl and forms a ball. Remove and form the ball of dough into a small, flat cake; wrap in plastic and chill for 30 minutes before using.

Pat dough into the pan using the heel of the hand. Press pieces of the dough over the bottom and sides of the tart pan, taking care not to get it too thick around the edges. Prick the bottom and sides of pan with form before baking. Bake at 425 degrees for 12 minutes; shell will appear dry but will not be browned.

TART FILLING:

1/4 c. granulated sugar
1 c. brown sugar
3 tbsp. honey
11 tbsp. butter
1 tbsp. plus 1 tsp. heavy cream
1 c. macadamia nuts, halved and quartered
1 c. chopped walnuts
2/3 c. chopped dried apricots

Combine first 4 ingredients in saucepan. Stir until dissolved over medium heat. Bring to boil and let cook exactly 3 minutes. Do not stir. Remove from heat. Stir in cream, nuts, and fruit. Pour into prepared tart shell. Bake until bubbly, 15-20 minutes.

Note: Filling can be poured into shells and frozen.