Engadiner Nusstorte
Ingredients
- 275 g plain flour
- ¼ tsp salt
- 75 g caster sugar
- 175 g butter, softened
- 2 eggs (1 for the dough, 1 beaten for the glaze)
- 150 g caster sugar, for the filling
- 80 ml (⅓ cup) water
- 150 g (1½ cups) walnuts, coarsely chopped
- 200 ml pouring cream
- 1 tbsp honey
The Engadiner Nusstorte is the pride of Graubünden: a buttery shortcrust, made with an egg so it holds together, is pressed into a ring and filled with a caramel made by cooking sugar and water to a light amber, then adding coarsely chopped walnuts and cream and reducing it to a thick, mid-brown mass finished with honey. A lid of pastry seals the filling, the top is brushed with egg, pressed with a fork at the edges and pricked, and the tart bakes slowly until pale gold. It keeps for weeks and is traditionally cut into slim wedges.
Method
Beat the salt, 75 g sugar, butter and one egg together until combined, then work in the flour to a smooth dough. Wrap and refrigerate for at least 1 hour.
Roll out a third of the pastry to a 22 cm round for the lid and chill it. Line a 22 cm tart ring on a lined baking sheet with the remaining pastry, leaving a small overhang, and chill.
For the filling, heat the 150 g sugar and the water without stirring, swirling the pan, until it turns a light brown caramel.
Add the walnuts and cream (it will bubble up) and simmer over low heat for 3-4 minutes until the caramel is mid-brown and thick. Stir in the honey and cool completely.
Heat the oven to 180°C (350°F). Spread the cooled filling over the pastry base, fold the overhang in over the filling and dampen it with water.
Lay the pastry lid on top and press the edges to seal. Brush with beaten egg, press around the edge with a fork and prick the surface all over.
Bake for 55 minutes until light golden. Cool completely in the ring before removing and slicing.
