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Engadine Walnut Tart (GRAUBUENDEN)
Yield: 1 tart

100 g flour
250 g sugar
300 g butter
2 eggs
1 egg yolk
1 egg yolk, for glasing
pinch salt
1/2 lemon, grated zest

450 g sugar
3 dl fresh cream
30 g honey
450 g shelled walnuts, halved

100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz = 2/5 cup
180 C = 350 F
200 C = 400 F
230 C = 450 F
250 C = 475 F
2.5 cm = 1 inch

Rub in the flour, sugar and butter by hand. Add the eggs, egg yolk,
salt and grated lemon zest. Thoroughly mix to a paste. Using 2/3
of the pastry, line 2 flan rings (20 cm diameter) and prick the
bases with a fork.

Melt the sugar (without water) to a light caramel. Add the cream
at once and return to the boil. Mix in the honey and add the nuts.

Spread the mixture on an oiled marble slab and leave until just
warm (Important: fill the flan rings whilst still warm).

Fill with the nut filling to 3/4 of the height of the rings and
cover with the rest of the pastry. Brush with the egg yolk and mark
with a fork. Bake for 25 minutes at 200 oC.

This tart should be kept for 24 hours before serving.


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