Liechtenstein-Style Nut Torte

Ingredients

• 3 cups all-purpose flour
• 1 cup butter, cold and cubed
• 1/2 cup sugar
• 1 egg (for crust)
• 2 cups walnuts, finely chopped
• 1 cup sugar (for filling)
• 1 cup heavy cream
• 1/2 cup honey
• 1 egg (for glaze)

Instructions

1. 1Combine flour, cold butter, and sugar, rubbing together until crumbly, then bind with the egg into a smooth dough; wrap and chill for 30 minutes.
2. 2Roll out about two-thirds of the dough and line a tart pan, pressing it evenly into the base and sides.
3. 3For the filling, combine chopped walnuts, sugar, honey, and cream in a saucepan and simmer gently until thickened into a sticky caramel-like mixture.
4. 4Let the filling cool slightly, then pour it into the pastry-lined pan.
5. 5Roll out the remaining dough and place it over the filling as a top layer, sealing the edges well, or create a lattice pattern.
6. 6Brush the top with beaten egg for a glossy finish.
7. 7Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes until the crust is golden brown.
8. 8Let cool completely before slicing, as the filling firms up as it cools; serve in thin wedges.

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