Engadine Nut Tart

Preparation

1. 1
   Step 1

   Rub the flour, salt, and cold butter pieces together until a crumbly mixture forms.

2. 2
   Step 2

   Mix the sugar into the mixture and form a well in the center.

3. 3
   Step 3

   Add the egg, egg yolk, and lemon zest to the well and quickly bring everything together into a dough; do not knead.

4. 4
   Step 4

   Wrap the dough in plastic wrap and chill for 1 hour.

   Timer · 60 min
5. 5
   Step 5

   For the filling, heat the cream and honey in a saucepan.

6. 6
   Step 6

   Caramelize the sugar in a stainless steel pan until hazelnut brown.

7. 7
   Step 7

   Deglaze with the warm honey-cream mixture, cover immediately, and let simmer until thickened.

8. 8
   Step 8

   Stir the walnuts into the mixture and let cool slightly.

9. 9
   Step 9

   Divide the dough into three parts. Roll out one-third on the prepared base of the springform pan and close the ring.

10. 10
    Step 10

    Roll out the second third on parchment paper into a circle (22 cm diameter), prick with a fork, and chill.

11. 11
    Step 11

    Shape the last third into a roll, press it up the sides of the pan (approx. 4-5 cm high), and press firmly onto the base.

12. 12
    Step 12

    Spread the nut filling evenly in the pan.

13. 13
    Step 13

    Brush the edge of the dough with beaten egg white.

14. 14
    Step 14

    Place the dough lid on top and press down firmly along the edges.

15. 15
    Step 15

    Bake in the lower part of an oven preheated to 170°C for 50-60 minutes.

    Timer · 60 min