Walnut Torte

In a heavy medium saucepan, combine 1/2 cup of the sugar with the lemon juice stir well to mix. Cook over moderate heat, stirring occasionally, until the sugar turns pale amber, 12-15 minutes. Stir in the honey and 1 stick of the butter and bring to a boil over moderately high heat. Cook until thick bubbles form, 2 to 3 minutes. Stir in the salt and walnuts and set aside to cool.

Preheat the oven to 350 F. Butter a 9-inch springform pan. In a large bowl, beat the remaining 1 sticks butter at high speed until smooth, then gradually beat in the remaining 3/4 cups granulated sugar. Continue beating until the mixture is light and fluffy. Beat in the egg yolks, one at a time, beating until fully incorporated. Using a rubber spatula, gradually mix in the flour until blended.

Place half of the dough in the bottom of the prepared pan. With floured fingertips or knuckles, press the dough evenly over the bottom and about 1 inch up the side 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.

Peel off the template and set the dough over the filling in the pan. Press it into place, then seal around the edge with the tines of a fork. Pierce the top in 10 or 12 places with a fork.

Bake the torte for 45-50 minutes until lightly browned around the edge. Let cool briefly in the pan, then unmold only a rack to cool. Dust very lightly with powdered sugar before serving.

Serves 8-10