Steps
- Measure 2 pinches of salt. Rub 150g of cold cubed butter into 300g of all-purpose flour, 100g of sugar, and half the salt until sandy.
- Beat 2 eggs; reserve half for the glaze. Mix the rest with 1 tablespoon of water and stir into the flour. Shape into a disk, wrap, and chill for 30 minutes.
- Warm 200ml of heavy cream with 100g of honey in a small saucepan. In a larger pan, melt 250g of sugar over medium heat until golden caramel.
- Carefully stir in the warm cream mixture over low heat until smooth. Add 300g of chopped walnuts, ½ teaspoon of salt, and the reserved pinch of salt. Cool.
- Preheat the oven to 400°F / 200°C. Roll two-thirds of the pastry to line the base and sides of a 10in / 26cm springform pan.
- Add the cooled filling. Roll the remaining pastry into a lid, seal the edges, and prick with a fork. Brush with the reserved beaten egg.
- Bake for 40-45 minutes, until golden. Cool completely until the filling is firm.