Ingredients
3 tbsp. all-purpose flour
Pate Brisee, Walnut Variation
4 large eggs
1 large egg
3/4 c. acacia or other mild honey
3/4 c. granulated sugar
1/4 c. unsalted butter
1/2 tsp. finely grated orange zest
1/4 c. fresh orange juice
1/2 tsp. salt
2 c. coarsely chopped walnuts
Fine sanding sugar
Preparation
Step 1Preheat oven to 350 degrees F. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.Step 2Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.Step 3On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.Step 4Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.
