In a mixing bowl, stir together the 1-1/4 cups flour, the 3 tablespoons granulated sugar, the 1/8 teaspoon salt, cinnamon, and nutmeg. Using a pastry blender, cut in cold butter until pieces are the size of small peas. Add the 1 beaten egg and gently toss mixture with a fork to moisten. Form into a ball.
Pat dough onto the bottom and 1-1/2 inches up sides of 9-inch springform pan to form a firm, even crust. Dont prick.
In a medium mixing bowl, combine the 3 eggs, corn syrup, brown sugar, 2 tablespoons melted butter, the 1 tablespoon flour, the vanilla, and the 1/8 teaspoon salt. Mix well. Stir in macadamia nuts and pecan halves.
Place crust-lined springform pan on a shallow baking pan. Carefully pour filling into crust. Bake pastry in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 15 minutes. Using a sharp, thin-bladed knife, loosen crust from sides of the pan; continue to cool. Refrigerate within 2 hours.
Just before serving, remove sides of the pan. Serve dessert with sweetened whipped cream. If you like, garnish it with rosemary and cranberries. Cover and chill to store.