Recipe for a 18 or 20cm pie (depending on the thickness of the nut layer desired!):
- 180g of semi-salted butter
- 115g of sugar
- 1 egg
- 300g of flour
- 175g of sugar
- a good pinch of salt
- 50g of glucose syrup
- 20cl of heavy cream
- 30g of honey
- 300g of nuts
Prepare the dough. Put the butter and sugar in a container.
Divide the dough into two pieces, one smaller than the other. Wrap in cling film and chill.
Bring to a boil.
Mix well and heat to 114°C.
When this temperature is reached, pour the 30g of honey. Mix and turn off the heat.
Pour into the caramel (fire off).
Transfer this delicious mixture to a container.
Pour in all of the walnut caramel.
Cover with the smaller dough.
Cut the dough to fit the pan.
Seal the dough with a fork all around. Without it, the caramel will come out.
Prick the dough as well.
Bake for 50 minutes at 175°C. The top should be golden brown.