Ingredients
- 1/3 cup and 1 tbs. whipping cream
- 1/4 cup honey
- 1 tbs. butter
- 2/3 cup sugar
- 3 tbs. water
- 1 tbs. lemon juice
- 1 tsp. vanilla
- 17 oz puff pastry
- 2 cups coarsley chopped walnuts
- 1 egg, beaten
- 1 egg yolk
Preparation
Step 1
Stir 1/3 cup cream, honey, and butter in a small pan over medium heat until butter melts and set aside. STir sugar, water, and juice over lowheat until the sugar dissolves. Boil until the syrup turns golden in color, brushing down sides of pan iwth a wet pastry brush, about 12 minutes.
Add warm cream mix and stir over low heat until smooth. Add vanilla and chill until cold, about 1 hour.
Roll a pastry sheet on a floured surface to an 11 inch square. Transfer to a baking sheet, then roll out a 2nd sheet to an 11 inch and trim into a circle, cutting a hole out from the centre.
Mix the nuts into the cold caramel. Brush the beaten egg in a 1 inch border on the pastry on the baking sheet, and spread the filling over the pastry, leaving a 1 inch border. Cover the pastry with a 2nd sheet and seal edge. Mix 1 tbs. cream and yolk into the beaten egg and brush tart with the mix. Chill 1 hour and bake at 400 degrees until golden; about 25 minutes.