Instructions: Mix flour and sugar together.Cut in butter until mixture resembles coarse cornmeal. Mix in yolk and water mixture until mixture will form into a ball.

Cover with plastic wrap and chill for app. 30 minutes. Roll out to about 1/8 inch thick. Fit gently to an 11 inch tart pan. Chill 15 minutes in freezer. Cover with foil and fill with dried beans for blind baking. Bake 10 to 15 minutes at 400 until set. Remove beans and foil and bake an additional 15 minutes until golden.

Remove from oven. Combine and cream together sugars, vanilla, honey, cream and anise seed in a heavy saucepan. Cook, stirring, over low heat until sugars dissolve. Bring heat to medium-high and boil until mixture thickens and darkens slightly. Stir in fruit and nuts. Spoon mixture into baked tart crust. Bake 20 to 25 minutes at 400 degrees until a deep amber color.

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