Walnut tart
Instructions
Whip cream butter and add sugar, whole egg, egg yolk, salt, almonds, water, juice and zest of lemon, stir thoroughly.
Put the flour on the work surface, make a recess in the middle and add the mixture prepared.
Knead quickly working with your hands, then let it sit covered in the refrigerator for 2 hours.
Meanwhile, prepare the filling.
Melt the sugar in a pan and when it becomes "blond" dig into the nuts and leave them caramelize for 3 minutes.
Add the cream, honey, rum, stir and let cool.
Roll out half the dough with the rolling pin and place it in a pan greased with butter with a diameter of 24 cm.
, forming a cordon around pasta, place over the filling.
Roll out the remaining dough into a disk of 24 cm.
and place it over the filling, seal all around.
Stamped the dough with a fork, spennellatela with egg and let it cook in the oven for 40 minutes at 200 degrees.
After cooking, remove the cake from the oven and sprinkle with powdered sugar.
Ingredients and dosing for 4 persons
- For the pastry:
- 450 g of 00 flour
- 250 g of butter
- 150 g of sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon of skinned almonds
- 1 tablespoon of water
- 1 pinch of salt
- == 1 lemon (juice and Zest)
- For the filling:
- 300 g of sugar
- 300 g of chopped walnuts kernels
- 1 glass of cream
- 2 tablespoons of honey
- 4 tablespoons of rum
- For coverage:
- 1 egg yolk
- Icing sugar