SHORTBREAD PASTRY
100 g Flour 1 Egg yolk
250 g Sugar 1 Egg yolk; for glasing
300 g Butter 1 pn Salt
2 Eggs 1/2 Lemon; grated zest
FILLING
450 g Sugar 30 g Honey
3 dl Fresh cream 450 g Shelled walnuts; halved
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
Rub in the flour, sugar and butter by hand . Add the eggs, egg yolk,
salt and grated lemon zest. Thoroughly mix to a paste.
Using 2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick
the bases with a fork.
Filling:
Melt the sugar (without water) to a light caramel.
Add the cream at once and return to the boil.
Mix in the honey and add the nuts.
Spread the mixture on an oiled marble slab and leave until just warm
(Important: fill the flan rings whilst still warm).
Fill with the nut filling to 3/4 of the height of the rings and cover
with the rest of the pastry. Brush with the egg yolk and mark with a
fork.
Bake for 25 minutes at 200 oC.
Note : This cake should be kept for 24 hours before serving.
Yields
1 tart
