CARAMEL-WALNUT TORTE

CARAMEL-WALNUT TORTE image

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

CRUST
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups all purpose flour
2 tablespoons (about) water
FILLING
1 1/4 cups sugar
1/3 cup water
1 cup whipping cream
2 tablespoons honey
2 1/2 cups walnut halves, toasted, coarsely chopped (about 9 ounces)
Nonstick vegetable oil spray
1 egg yolk, beaten to blend (for glaze)

Steps:

FOR CRUST: Using electric mixer, beat butter, sugar, egg, lemon peel, and salt in large bowl to blend. Gradually add flour and beat until mixture holds together, adding water by tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. FOR FILLING: Stir sugar and 1/3 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan occasionally, about 8 minutes. Turn off heat. Add cream and honey (mixture will bubble vigorously); stir over low heat to dissolve any caramel bits. Mix in walnuts. Cool to room temperature. Preheat oven to 350. Spray 9-inch diameter springform pan with nonstick spray. Divide dough into 3 pieces, 2 slightly larger than the third. Roll out 1 larger dough piece on lightly floured surface to 10-inch round. Transfer to prepared pan; press onto bottom and slightly up sides of pan. Divide smaller dough piece into 2 balls. Roll each ball into 14-inch-long rope. Coil each rope around bottom edge of pan, pressing against sides. Press coiled dough up sides of pan, forming 1 1/2-inch-high sides. Spoon filling into dough-lined pan (pan will not be completely filled). Roll out remaining dough piece on lightly floured work surface to 9 1/2-inch round. Place atop filling. Press dough edges together to seal and enclose filling. Brush top crust with egg yolk. Pierce top in several places to allow steam to escape. Bake until crust is golden brown, about 40 minutes. Transfer to rack and cool. Cut around pan sides to loosen torte. Release pan sides. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut torte into wedges and serve.