Summary

Ingredients

• 190 g butter
• 130 g powdered suar
• 1 pinch (s) salt
• 1 egg (s)
• 350 g flour
• 200 g suar
• 150 ml sweet cream
• 100 g honey, more liquid
• 350 g walnuts, chopped
• 1 egg yolk, for brushing

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Instructions

1. First work 160 g of butter, powdered sugar, salt, egg and flour into the dough until crumbly with the dough hook of the mixer, then work it into a smooth dough with your hands and wrap it in cling film and keep it in a cool place for at least 1 hour.
2. In the meantime, caramelize 160 g sugar in a pan until golden brown. Mix the cream, honey and remaining butter, add to the caramel, bring to the boil until the caramel has dissolved. Now fold in the walnuts and let the mixture cool down to room temperature.
3. Roll out half of the dough and line the base and edges of a 26 cm springform pan with it. Smooth out the nut filling and fold over the edges of the dough. Roll out 2/3 of the remaining dough and cover the cake with it, pressing the edges well.
4. Roll out the rest of the dough and cut out leaves, tendrils or flowers as you like or plait braids to decorate the tart. Now brush the tart with the whisked egg yolk and bake in the preheated oven for about 35 minutes. (E-stove 180-200 degrees, gas stove level 2-3 and convection stove about 160-180 degrees)