For the filling
1/2 cup of ground walnuts (90 g)
1 tablespoon of lemon juice
3/4 cup of honey (240 g)
1/4 cup of butter
a pinch of salt
2 cups of chopped walnuts (200 g)
For the dough
1 cup of softened butter (200 g)
3/4 cup of ground almonds (135 g)
3 egg yolks
2 cups of all-purpose flour (240 g)
Confectioner's sugar (for dusting)
For the filling
1/2 cup of ground walnuts (90 g)
1 tablespoon of lemon juice
3/4 cup of honey (240 g)
1/4 cup of butter
a pinch of salt
2 cups of chopped walnuts (200 g)
For the dough
1 cup of softened butter (200 g)
3/4 cup of ground almonds (135 g)
3 egg yolks
2 cups of all-purpose flour (240 g)
Confectioner's sugar (for dusting)
Make the filling: in a medium saucepan, combine the ground walnuts with the lemon juice
Cook over medium heat, stirring occasionally, until caramelized
Add the honey and butter and let it simmer for 2 to 3 minutes, or until it reaches the desired consistency (test by lifting some of the mixture between your finger and thumb; if it forms a soft thread, it's ready)
Add the salt and walnuts
Let it cool
Preheat the oven to 180°C (moderate) and grease a removable-bottom tart pan with a diameter of 23 cm
Make the dough: beat the butter in an electric mixer until smooth
Gradually add the ground almonds, beating until light and fluffy
Add the egg yolks one at a time, beating well after each addition
Add the all-purpose flour and mix with a spatula
Place half of the dough in the prepared pan and press it onto the bottom and sides
Top with the cooled filling
Roll out the remaining dough on a floured surface to a thickness of about 1/8 inch
Carefully place the dough over the filling, pressing the edges to seal
Make a few small holes in the top with a fork to allow steam to escape
Bake for 30 minutes or until the crust is golden brown
Let it cool before serving
498 calories per slice
