Ingredients

For the crust:

- 1+3/4 cups flour (250 g)

- a pinch of salt

- 3/4 cup powdered sugar (100 grams)

- 180 g cold butter, cut into cubes

- 1 egg, beaten

For the filling:

- 100 grams of butter

- 1/3 cup packed dark brown sugar (80 grams)

- 1/3 cup honey (100 g)

- 1/4 cup heavy cream (60 ml)

- 300 grams of mixed nuts

In a food processor with the metal blade or a mixer - process flour, salt, powdered sugar

and butter cubes into the crumble mix.

Beat the egg and add it

and process briefly (in pulses) just until the dough is uniform, soft and not sticky. Flatten the dough, wrap in plastic wrap and refrigerate for 2 hours.

Use your fingers to pad the baking pan with dough and prick with a fork. Put in the freezer for 10 minutes.

Preheat oven to 180 degrees. Bake the crust (from the freezer) about 15 minutes, until the dough begins to brown. Take the pie crust out of the oven and cool a bit. Reduce the oven temperature to 160 degrees.

In the meantime prepare the filling. In a pot - Heat butter, brown sugar and honey, stirring until the sugar dissolves. Add the cream, bring to a boil and remove from heat.

Stir in the nuts.

Pour the nut mixture on the crust and cover with aluminum foil.

Bake for 10 minutes at 160°C (320F) covered and about 5 more minutes uncovered, until the filling bubbles.

Cool and serve. Store in the refrigerator and serve at room temperature.