For the crust, pulse the flour, cinnamon, salt and sugar in a food processor until combined. Add the butter and process until the mixture resembles coarse sand. Add the yolk and vanilla extract and mix until the dough forms.
Pat the dough into a 1-inch-thick disk, cover tightly with plastic wrap and chill in the refrigerator for 30 minutes.
Remove the dough from the refrigerator and let it warm slightly. On a lightly floured work surface roll out the dough an 1/8-inch thick and large enough to fit a 9-inch diameter tart pan with a removable bottom.
Carefully transfer the dough to the pan and trim the excess. (Extra dough can be stored in the refrigerator up to 3 days or frozen up to 1 month.)
Prick the bottom and sides of the crust with a fork. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees F.
Line the crust with aluminum foil and fill with dried beans, rice or pie weights. Bake for 25 minutes until the tart starts to turn light brown. Remove the foil and weights and bake for an additional 10 minutes.
To make the caramel, combine the granulated sugar, brown sugar and water into a medium saucepan over medium-low heat, stirring frequently until the sugar has dissolved. Increase the heat and bring the caramel to a boil without stirring. Brush down the sides of the saucepan with a wet pastry brush as necessary.
When the caramel is a deep amber color, remove it from the heat and whisk in the heavy cream, honey and vanilla extract. Stir in the nuts.
Pour the filling into the crust and bake for 15-20 minutes until the filling bubbles. Cool on a wire rack before serving. Serve slightly warm.