WALNUT TORTE FROM AOSTA

By gaster16

Ingredients

• 1-1/4 cups granulated sugar
• 1/2 teaspoon fresh lemon juice
• 3/4 cup light honey
• 2-1/2 sticks unsalted butter at room temperature
• Pinch of salt
• 2 cups coarsely chopped walnuts
• 3 egg yolks
• 2 cups all-purpose flour
• confectioners sugar for dusting

Preparation

Step 1

In medium saucepan combine 1/2 cup granulated sugar with lemon juice, stir well to mix. Cook over moderate heat stirring occasionally, until the sugar turns pale amber, 12-15 minutes. Stir in honey and 1 stick butter and bring to a boil over moderately high heat. Cook until thick bubbles form, 2-3 minutes. Stir in salt and walnuts and set aside to cool.

Preheat oven to 350 degrees. Butter a 9” springform pan. In large bowl, beat remaining 1-1/2 sticks butter at high speed until smooth, then gradually beat in remaining 3/4 cup granulated sugar. Continue beating until mixture is light and fluffy. Beat in egg yolks, one at a time, beating until fully incorporated. Using a rubber spatula gradually mix in flour until blended. Place half of the dough in the bottom of prepared pan. With floured fingertips or knuckles press dough evenly over bottom and about 1” up sides of pan. Spread cooled nut filling evenly over dough. Flour remaining dough and pat it into a 9” disk on a cardboard template or tart pan bottom, cover and refrigerate until well chilled. Peel off template and set dough over filling in the pan. Press it into place then seal around the edges with the tines of a fork. Pierce top in 10-12 places with fork. Bake torte 45-50 minutes, until lightly browned around the edge. let cool briefly in pan, then unmold onto a rack to cool. Dust very lightly with confectioners sugar before serving.