Spray 9-inch tart pan with removable sides with no-stick cooking spray; set aside.
Place flour, powdered sugar, 2 tablespoons almonds and salt in food processor. Pulse until almonds are ground. Add butter and almond extract. Pulse until dough comes together in large clumps.
Transfer dough to prepared pan; press dough onto bottom and up sides of pan. Pierce bottom and sides of dough with fork. Cover; freeze 15 minutes.
Heat oven to 425ºF.
Place tart pan onto baking sheet; bake crust 10 minutes. Remove from oven; place pan onto cooling rack.
Reduce oven to 400ºF.
Combine sugar and water in 2-quart saucepan. Cook over medium-low heat, stirring constantly, 10-15 minutes or until sugar is dissolved.
Increase heat to medium-high. Cook 10-13 minutes, without stirring, until mixture comes to a boil or until sugar begins to caramelize and is deep golden brown in color.
Reduce heat to low. Slowly whisk in 2/3 cup whipping cream until smooth. Add 2 tablespoons butter, honey and vanilla. Whisk until combined. Stir in toasted almonds.
Pour caramel mixture into prepared crust. Bake 9-11 minutes or until entire filling bubbles. Cool completely on cooling rack. Remove tart from pan.
Serve with whipped cream, if desired.