[food] Bündner Nusstorte

[kaberett]

This is a Swiss specialty and is the recipe my uncle uses; I haven't yet tried working from it but would like it to be recorded such that I trivially can. (He used the food.com recipe; I'm going to be One Of Those People and cross-reference with something actually Swiss before making it.)


Pastry
350g flour
200g butter
200g sugar
1/4tsp salt
1 large egg, beaten
Filling
200 g sugar
2 tbsp water
250g walnuts, coarsely chopped
150ml + 2 tbsp double cream
3 tbsp honey
1 egg

Method

Rub fat into flour/sugar/salt. Bring together with the beaten egg. Refrigerate for 30 minutes.

Place sugar, water and honey in heavy-based saucepan, bring to boil, and boil until caramelised. Add nuts and cream; stir until nuts are well coated. Set aside to cool.

Preheat oven to 180degC (fan!); grease a 30cm tin.

Roll out 2/3 of pastry and line the tin with it (including the sides!). Add filling. Separate egg; beat yolk with cream (to glaze top), and use white to seal the top pastry layer on.

Bake for 35-40 minutes.