Engadiner Nusstorte

Ingredients

• 300 g Flour
• 125 g Sugar
• 1 pinch salt
• 175 g Butter
• 1 egg, beaten
• 250 g Sugar
• 3 Tbsp Water
• 300 g Walnuts
• 2 dL Cream
• 3 Tbsp Honey

Recipe

• For dough, mix 125 g sugar, the flour and salt in a bowl. Add butter and mix in by hand until the dough crumbles evenly
• Add egg and beat into a dough quickly, without kneading. Press dough flat and refrigerate covered for ~30 mins.
• Separate dough into ¹/£rds - roll out ¹/£ to the size of the pan and refrigerate. Roll out another ¹/£ for the bottom of the pan.
• Roll the remaining ¹/£ into a 24” long roll and wrap and press around edge of pan until sides are roughly 1 ½” high. Mark bottom with a fork and refrigerate. 
• Heat 250 g sugar and water in a pan. Lower heat once bubbling and reduce to a light caramel color. Remove from heat and mix in walnuts. On low heat, add cream and mix until the mixture is smooth, then add honey and cool. 
• Add mixture to pan and spread evenly. Lay uncovered edge dough down over filling and brush with water. Take remaining rolled out dough, puncture with a fork and cover the filling. Use a fork to push into sides and seal the pie. 
• Bake for 40 mins at 400F. Let cool, and store in cling foil in the fridge for up to two weeks. Best eaten the day after baking.