Ingredients
Scale
**Crust:**
- 6 tbsp butter (85g, softened)
- 2/3 cup powdered sugar
- 2 eggs
- 1/2 tsp salt
- 2 cups all-purpose flour (a bit less than full)
**Walnut Filling:**
- 1 and 1/4 cup sugar
- 1 tbsp honey
- 2/3 cup heavy cream (at room temperature)
- 3 cups chopped walnuts
- Salt to taste
Instructions
- Start with the crust. Cream together the softened butter and powdered sugar for about 2 minutes. Lightly whisk the eggs with salt, add them in, and whisk until combined. Add the flour and fold into a dough (no need to knead it). Divide into 2 discs, wrap them in cling film, and chill in the fridge for 30 minutes.
- Once the pastry dough is chilled, roll each half into a thin sheet large enough to cover a 9-inch pan.
- Butter your tart pan, carefully place one sheet into the pan, and clean up the edges. Cut the other sheet into thick strips (3/4 inch) and refrigerate for 20 minutes.
- Preheat the oven to 350°F.
- Make the caramel by heating the sugar in a pan over low heat for about 5-7 minutes until it melts into a light golden color. Add honey, then slowly pour in the cream while vigorously mixing. The cream will cause the caramel to bubble and solidify, but keep mixing until it reaches a thick consistency. Stir in the walnuts and add salt to taste.
- Let the walnut mix cool. Meanwhile, create a lattice with the pastry strips on a sheet of wax paper. Fill the tart pan with the walnut filling, and carefully transfer the lattice on top. Pinch together the edges.
- Bake for about 40-45 minutes until the pie turns a nice light golden color. If it starts to burn, cover with foil.
- Serve! This pie is best enjoyed warm, especially with a scoop of ice cream. 🤤