- 350 g flour
- 250 g butter
- 200 g sugar
- 1 pinch salt
- 1 lemon rind, grated
- 1 egg
- 500 g sugar
- 500 g walnuts, coarsely chopped
- 500 g cream
- 50 g tbsps honey
- 1 egg yolk
In a large mixing bowl cream the butter and sugar until light and creamy. Add the flour, lemon, salt and egg until a dough is formed. Wrap in cling-film and chill for 1 hour.
Place the sugar in a saucepan and heat until it caramelises to a light brown. Add the cream, stirring briskly. Stir in the honey and heat until it reaches a good rolling boil. Stir in the chopped walnuts. Remove from the heat and set aside to cool.
On a floured board, roll out ²/³ of the dough and line a well greased 24 cm spring-form cake tin, base and sides. Pour in the cooled filling and smooth out. With the remaining dough roll out a circle to fit the top of the dish. Place on top and seal the edges. Brush the top of the pastry with beaten egg yolk.
Place the tin in the pre-heated oven at 180° and bake for 50-60 minutes. When golden brown and cooked through remove from the oven and leave to cool thoroughly before removing from the tin .
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