Walnut crostata

Ingredients for 1 servings:

• 350 g spelt flour type 630
• 120 g sugar
• 230 g butter
• 1 large egg(s)
• 150 g sugar
• 2 tbsp honey
• 2 tbsp milk
• 250 g walnuts, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

approx. 12 pieces, from a 26 cm tart tin

Knead the first four ingredients into a shortcrust pastry and let it rest in the fridge for about 30 minutes. Take a third of the dough and set aside. Roll out the remaining dough and place it in a dish (I use a 26 cm non-stick tart dish with a scalloped edge and a removable base). Prick the bottom of the dough several times with a fork. For the filling, put the sugar and honey in a non-stick pan and let it melt. Don’t overheat the pan or you’ll burn yourself! Add the nuts and milk and mix well. Spread everything over the pastry base. Roll out the remaining third of the dough and cut into strips about 1 cm wide, then arrange them in a lattice pattern over the crostata. Bake the cake on the middle shelf at 180°C (top/bottom heat) for about 40 minutes.