Name: Engadine Walnut Tart (graubuenden)
Ingredients: 100 gram flour; 250 gram sugar; 300 gram butter; 2 eggs; 1 egg yolk; 1 egg yolk, for glasing; pinch salt; 1/2 lemon, grated zest; 450 gram sugar; 3 dl fresh cream; 30 gram honey; 450 gram shelled walnuts, halved; 100 gram = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 C = 350 F; 200 C = 400 F; 230 C = 450 F; 250 C = 475 F; 2 1/2 cm = 1 inch

Engadine Walnut Tart (graubuenden)

Ingredients

100 grams flour
250 grams sugar
300 grams butter
2 eggs
1 egg yolk
1 egg yolk, for glasing
pinch salt
1/2 lemon, grated zest
450 grams sugar
3 dl fresh cream
30 grams honey
450 grams shelled walnuts, halved
100 grams = 3 1/2 oz
1 dl = 3 1/2 fl oz = 2/5 cup
180 C = 350 F
200 C = 400 F
230 C = 450 F
250 C = 475 F
2 1/2 cm = 1 inch

Instructions

Yield: 1 tart. 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. 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. This tart should be kept for 24 hours before serving.