WALNUT TORTE FROM AOSTA

Steps:

• 1. In a heavy medium saucepan combine 1/2 cup of granulated sugar with lemon juice. Stir well to mix. cook over moderate heat, stirring occasionally, until the sugar turns pale amber, 12 to 15 minutes. Stir in the honey and 1 stick of butter and bring to a boil over moderately high heat. Cook until thick bubbles form, 2-3 minutes. Stir in the salt and walnuts and set aside to cool. 2. Preheat the oven to 350 degrees. Butter a 9 inch springform pan. In a large bowl beat the remaining 1 1/2 sticks butter at high speed until smooth, then gradually beat in the remaining 3/4 cup granulated sugar. Continue beating until the mixture is light and fluffy. Beat in the egg yolks, one at a time, beathing until fully incorporated. Using a rubber spatula, gradually mix in the flour until blendd. 3. Place half of the dough in the bottom of the prepare pan. With floured fingertips or knuckles, press the dough evenly over the bottom and about 1 inch up the sides of the pan. Spread the cooled nut filling evenly over the dough. Flour the remaining dough and pat it into a 9 inch disk on a cardboard template of tart pan bottom. cover and refrigerate until well chilled. 4. Peel off the template and set the dough over the filling in the pan. Press it into place then seal around the edges with the tines of a fork. Pierce the top in 10 or 12 places with the fork. 5. Bake the torte for 45-50 minutes, until ightly browned around the edge. Let cool briefly in the pan remove springform mold. Dust very lightly with confectioners sugar before serving.