? cup sugar
? teaspoon lemon juice
? cup honey
4 tablespoons (1/2 stick) unsalted butter, cut into 8 pieces
Pinch salt
2 ? cups chopped walnuts
1 recipe Nick Magielri's Pasta Frolla (see link)
Confectioners’ sugar, for dusting


1. Prepare the walnut filling: Combine the sugar and lemon juice in a medium saucepan and stir well to mix. Place over medium heat and stir occasionally until the sugar melts and caramelizes. When the sugar is a medium-amber color, add honey and butter. Swirl the pan to mix them in and allow the mixture to return to a boil. Let boil for 1 minute, then remove from heat and stir in the salt and walnuts. Pour the mixture into a buttered bowl and set aside to cool.
2. Set a rack on the lowest level of the oven and preheat to 350 degree F. Butter a 10 inch round pan and line the bottom with buttered parchment or wax paper.
3. To assemble the tart, scrape a little more than half the pasta frolla dough into the pan and press evenly in the bottom of the pan with a floured hand. Use your fingertips to press the dough about halfway up the side of the pan. Scrape in the filling.
4. To form the top crust, flour a cardboard disk the same diameter as the pan and press the dough out onto it. Use a long spatula or knife to scrape the dough from the cardboard, sliding it over the filling in the pan. Pierce the top crust every inch or so with a fork. Bake until the dough is firm and golden, about 45 minutes. Cool in the pan on a rack.
5. To unmold, invert the tart onto a flat plate or cutting board. Remove the pan and paper and replace with a platter. Invert again and remove the top plate. Dust lightly with the confectioners’ sugar. Keep leftovers covered at room temperature.

This is Nick Malgieri's version of a tart popular in Aosta, a city in northwestern Italy famous for its butter and walnuts.

Caramelized Walnut Tart from Val d'Aosta
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