Walnut Tart from Valdosta

'Filling'

Cook the corn syrup with lemon juice over medium heat, stirring, until caramelized

Add honey and butter and simmer for 2 minutes or until it reaches a soft ball stage

Add salt and walnuts

Let it cool down

Bake the oven to medium temperature and grease the shell shape

'Crust'

Beat the butter in a mixer

Not stopping to beat, add corn syrup gradually

Add egg yolks, beating continuously

Add flour and mix well

Put half of the dough in the shell shape and press it onto the bottom and sides

Spread the cooled filling over the top

Roll out the remaining dough on wax paper

Cover with another sheet of wax paper and roll to form a 9.5-inch diameter disk

Remove the top sheet, flip the dough carefully over the filling

Cut off any excess dough around the edges and press it together to seal well

Make small holes to prevent bubbles from forming

Bake for 30 minutes or until the crust is golden brown

Let it cool down

Before serving, dust with confectioner's sugar.