Open pie with honey-walnut filling

Description

Offer wonderful cake with a delicate shortbread base and a nice honey-nut filling. I would really like to like the charming, gentle girl, my tarasca season 2013-2014 the-Valley - Convallaria.

Ingredients

Flour

2 cup
Butter

200 g
Chicken egg

1 piece
Cream

4 Tbsp
Brown sugar

4 Tbsp
Yolk egg

1 piece
Walnuts

60 g
Pecans

60 g
Chicken egg

2 piece
Egg white

1 piece
Brown sugar

0.5 cup
Honey

260 g
Butter

80 g

Cooking

Products prepared for the pie (for some reason included with the yolk and white are not developed in another egg). Walnuts broken into halves.

Sift the flour into a bowl, add the cold butter in small pieces or even grated on a coarse grater, carefully grind hands crumbs. In another bowl mix the egg, cream and sugar, beat with a fork.

To combine the cream and flour with part of liquid. Knead soft dough, if the dough will crumble, you can add a couple of tablespoons of ice water, but add very carefully, just a teaspoon. Wrap the dough in cling film and put in the fridge for 1 hour (this time I did not consider).

While the dough is in the fridge, you can do filling. To do this in a container for whisking to break two eggs, plus one protein, the yolk aside, he will need later.

Melt the butter and cool to lukewarm.

Add in a container (for eggs and protein) sugar, liquid honey, butter and whisk until smooth.

On a working surface powdered with flour, roll out the dough into a circle the size of the form (I have a form 26 cm) plus 4 cm for the sides.

Place the batter in the pan, slightly greased with butter, to form ledges with a small thickening on the edge of the form, prick with a fork in several places and place in the fridge for 20 - 30 minutes.

Spread on the dough nuts.

Pour nuts, syrup, and sides to grease with egg yolk, loose cannons with a fork with a spoon of water.

Bake in a preheated oven at 190 deg. during 1H. - 1ch.15min. serve cold or slightly warm. Pie is very tasty, filling with a bright honey-nutty flavor, slightly chewy.

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