- For the dough
- 200 grams butter
- 180 grams sugar
- lemons (finely grated)
- 1 egg yolk
- 1 egg
- 400 grams Pastry flour
For the dough, beat the butter with lemon zest and sugar until light and fluffy. Mix in egg and yolk and gradually stir in the flour. Form dough into a ball, wrap in foil and refrigerate for 30 minutes.
For the filling, melt the sugar in a saucepan on low heat.
Stir in cream and honey. Bring to a boil. Stir in nuts. Cool completely.
Preheat oven to 175°C (approximately 350°F). Brush a tart pan with butter.
Roll out 2/3 of the dough on a floured surface. Cut out a round large enough to line the bottom and sides of the pan. Press dough into the pan.
Fill crust with the nut mixture. Roll out remaining dough and cut into 1.5 cm (approximately 1/2 inch) wide strips. Place strips in a lattice pattern on the filling.
Beat egg yolks and milk and brush on the strips.
Bake 45 minutes or until the crust is nicely browned. Cool tart completely on a wire rack. Sprinkle with powdered sugar