3cold large egg yolksplus 3 tablespoons ice water (more as needed)
1stick unsalted butter
1/2cupfirm-packed brown sugar
1/3cupshelled, salted pistachios
To make the pastry, put all the dry ingredients into the bowl of a food processor. Run a few seconds to blend. Add the cold butter and process until mixture resembles peas. Turn off the machine, sprinkle dough with yolk and water mixture and pulse until dough begins to gather into clumps. You should be able to squeeze it together easily. If dry, sprinkle with 1 tablespoon water and pulse to blend. Gently gather into a ball, wrap, and chill 1 hour to overnight.
Grease an 11-inch fluted, false-bottomed tart pan. Roll out dough to a little less than 1/8-inch thickness and fit into pan. Double over dough at sides. Trim away excess. Chill tart shell 1 hour to overnight.
To bake, preheat oven to 400°F. Line tart shell with foil and weight either with dry rice or beans. Bake 10 minutes. Remove liner, prick bottom of shell with a fork, and bake another 10 minutes. Remove from oven and cool.
To finish tart, preheat oven to 350°F. Place baked tart shell on a baking sheet. Combine the second quantity of butter, brown sugar, honey, and white sugar in a 2-quart heavy saucepan.
Set the saucepan over medium-high heat and stir with a whisk until it comes to a boil. Boil one minute, or until thick and large bubbles form. Stir in nuts, quickly remove from heat and stir in cream. Immediately pour the mixture into tart shell. Spread out evenly to cover the entire surface of the pastry.
Bake on baking sheet for about 20 minutes or until bubbly. Remove from oven and cool on a rack. Serve at room temperature.