SHORTBREAD PASTRY
100 g Flour
250 g Sugar
300 g Butter
2 Eggs
1 Egg yolk
1 Egg yolk; for glasing
1 pn Salt
1/2 Lemon; grated zest
FILLING
450 g Sugar
3 dl Fresh cream
30 g Honey
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