|
Ingredients
Crust: In food processor pulse flour and sugar to combine. Add butter; pulse until mixture resembles coarse crumbs, 10-20 seconds. Lightly beat egg yolks; add ice water. With food processor running, add yolk mixture to crumb mixture. Process until dough just comes together. Divide dough in half; shape into disks. Wrap; refrigerate 1 hour. Filling: In pot over medium high heat combine sugar with 1/4 cup water. Cook, stirring, until sugar dissolves and mixture comes to a boil, 4 minutes. Cover; cook without stirring until mixture until mixture begins to turn golden, 5 minutes (with pastry brush dipped in water brush down sides of pan while mixture cooks to remove any sugar crystals that may have formed). Remove from heat; stir in cream (mixture will bubble). Reduce heat to medium; return pan to heat. Stir in butter, honey and salt until mixture is smooth. Stir in walnuts; simmer; stirring, until mixture thickens, 5 minutes. Remove from heat; cool. Between 2 sheets of floured wax paper roll out 1 dough disk into 11 inch circle. Fit into 9 inch tart pan with removable bottom. Refrigerate 30 minutes. Preheat oven to 400°F. With spatula spread filling in crust. Between 2 sheets of floured wax paper roll out remaining dough into 11 inch circle. Place over pie. Trim edges; flute. Reroll scraps; cut out leaf shapes. Attach leaves to pie with water; freeze 20 minutes. Line backing sheet with parchment paper. Beat egg with 1 tablespoon water. Brush over pie; sprinkle with sugar. Place on baking sheet; bake 30 minutes or until crust is golden. Cool on rack. Yield:
12 servings Submitted
by Cathy |
