Nut Pie

Dough

• 300 gr flour
• 150 gr sugar
• ¼ tsp vanilla seeds (powder) 
• 150 gr butter
• 1 egg
• 1 pinch of salt

Filling

• 250 gr sugar
• 300 g chopped walnut kernels
• 2 dl cream
• 3 tbsp water
• 2 tbsp honey

• Place the flour, salt, sugar and vanilla seeds in a bowl, mix. Cut the butter into pieces and add. Rub together by hand to form a crumbly mixture. 
• Whisk the egg and add. Mix to form a smooth dough. Cover and chill for at least 30 min. in a cool place.
• Line a springform tin (Ø 24 cm) with baking paper.
• Divide the dough into thirds. Roll out the first third for the base. Shape the second third into a roll (approx. 60 cm), place along the ring of the springform tin, press lightly against the base, pull up approx. 4 cm. Roll out the third third for the lid. Leave to cool.
• Bring the sugar and water to the boil in a pan. Reduce the heat. Simmer until a light-coloured caramel forms.
• Mix in the nuts, add the cream and simmer over a low heat for approx. 10 mins. Stir in the honey. Leave to cool.
• Spread the filling over the pastry base, place the pastry lid on top of the filling, prick several times with a fork and press down firmly around the edges.
• Bake the nut tart for approx. 30 mins in an oven preheated to 200 °C.