Engadiner Nusstorte

Step 1: Rub 7 oz cold butter into 10 ½ oz plain flour, 3 ½ oz sugar and ¼ tsp salt until it looks like breadcrumbs, then add 1 egg and bring together quickly into a dough. Divide into two pieces (one a little larger), wrap and chill for 1 hour.

Step 2: Put 9 oz sugar and 3 tbsp water in a wide, heavy pan over a medium heat. Let the sugar dissolve, then boil without stirring, swirling the pan, until it turns a deep amber and smells of toffee, 6–8 minutes.

Step 3: Take the pan off the heat and pour in ¾ cup double cream a little at a time; it will bubble up fiercely. Stir in 1 tbsp honey, return to a low heat and stir until smooth, about 2 minutes.

Step 4: Stir in 9 oz walnut halves and simmer gently for 2–3 minutes. Leave the filling to cool completely; it should be thick and sticky. Spreading warm filling is a common mistake: it melts the pastry and leaks through the lid.

Step 5: Heat the oven to 350°F (325°F fan). Roll the larger piece of pastry to line the base and 3 cm up the sides of a greased 24–26 cm loose-bottomed tart tin or springform.

Step 6: Spread in the cold filling. Roll out the second piece to a round the size of the tin, lay it on top and pinch the edges together firmly to seal.

Step 7: Brush the top with 1 egg yolk and draw a criss-cross pattern with a fork. Prick a few holes so steam can escape.

Step 8: Bake for 35–40 minutes, until the top is a rich golden brown.

Step 9: Cool completely in the tin, ideally overnight, so the caramel sets. Turn it out upside down so the smooth base becomes the top, the traditional way to present it, and cut thin slices.