Roll the pastry out thinly on a lightly floured surface until a little larger than a buttered fluted loose-bottomed flan tin, 23 cm (9 inches) in diameter and 2.5 cm (1 inch) deep. Line the tin (see
Line the pastry case with nonstick baking paper and baking beans and bake blind (see
Meanwhile, put the honey, sugar, butter and cinnamon into a saucepan and heat gently, stirring occasionally, until melted. Take off the heat and leave to cool slightly.
Beat the vanilla with the eggs in a small jug, then gradually beat into the cooled honey mixture. Pour into the pastry case and arrange the nuts over the top. Carefully transfer to the oven and bake for 25–30 minutes until the filling is set and the nuts have darkened. Check after 15 minutes and cover the top loosely with foil if the top seems to be browning too quickly.
Leave to cool in the tin for 30 minutes before serving with scoops of vanilla ice cream.