For the filling
1/2 cup of sugar (90 g)
1 tablespoon of lemon juice
3/4 cup of honey (240 g)
1/4 cup of butter
1 pinch of salt
2 cups of nuts, coarsely chopped (200 g)
For the dough
1 cup of softened butter (200 g)
3/4 cup of sugar (135 g)
3 eggs
2 cups of all-purpose flour (240 g)
Confectioner's sugar (for dusting)
For the filling
1/2 cup of sugar (90 g)
1 tablespoon of lemon juice
3/4 cup of honey (240 g)
1/4 cup of butter
1 pinch of salt
2 cups of nuts, coarsely chopped (200 g)
For the dough
1 cup of softened butter (200 g)
3/4 cup of sugar (135 g)
3 eggs
2 cups of all-purpose flour (240 g)
Confectioner's sugar (for dusting)
Make the filling: in a medium saucepan, combine the sugar and lemon juice
Cook over medium heat, stirring occasionally, until caramelized
Add the honey and butter and let it simmer for 2 to 3 minutes, until it reaches a soft-ball stage (test by dropping a small amount of the mixture between your thumb and index finger; if it forms a thread that breaks easily, it's ready)
Add the salt and nuts
Let it cool
Preheat the oven to 350°F (180°C) and grease a removable-bottom pan with a 23 cm diameter, with a low rim
Make the dough: beat the butter in an electric mixer until smooth
Gradually add the sugar, beating continuously, until light and fluffy
Add the eggs one at a time, beating until fully incorporated
Add the flour and mix with a spatula
Place half of the dough in the prepared pan and, with floured fingers, press it onto the bottom and sides
Top with the cooled filling
Flour the remaining dough and shape into a circle on parchment paper
Cover with another piece of parchment paper and roll out to 24 cm
Remove the top layer of parchment paper and carefully flip the dough over the filling
Trim any excess dough from the edges and press it down around the pan with a fork
Make a few holes in the surface with a fork, to prevent air bubbles
Bake for 30 minutes or until the crust is golden brown
Let cool before serving, dusting with confectioner's sugar
498 calories per slice
