Total Time2 hours 30 minutes, plus cooling timePrep Time10 minutesCook Time2 hours 20 minutes, plus cooling time

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Modeled after Engadiner nusstorte, a traditional Swiss walnut confection from the Engadine region of Switzerland, this version is made with pecans. The nuts are folded into a creamy caramel, then encased in buttery flaky pastry.

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Yield:About 10 servings

For the Pastry

• 2¾ cup/350 grams all-purpose flour, plus more for rolling

• 1cup/227 grams cold unsalted butter, cut into small cubes

• ½ teaspoon kosher salt (such as Diamond Crystal)

• 1large egg, beaten

• Ice water, as necessary

For the Filling

• 1cup/200 grams sugar

• ½ cup/120 milliliters heavy cream

• ¼ cup honey/85 grams honey

• 3cups/300 grams pecan halves

For the Egg Wash

• 1large egg yolk

• 2tablespoons heavy cream

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

639 calories; 47 grams fat; 17 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 8 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Make the pastry: Put flour, butter and salt in a food processor. Pulse briefly until the mixture looks like coarse sand. Add egg and pulse to incorporate. You should have a soft dough. Add 2 to 3 tablespoons ice water and pulse until dough comes together. Divide pastry in half, squash each half into a disk, wrap in plastic wrap and refrigerate for 1 hour. 1.

Step 2

Meanwhile, make the filling: Put sugar in a medium saucepan, preferably stainless-steel, over medium-high heat. Sugar will begin to melt and caramelize. Swirl the pan to help it along. When you have a nice dark brown color and all the sugar is melted, take the pan off the heat. 1.

Step 3

Carefully stir cream and honey into hot caramel until it incorporates (set back on heat if necessary). Carefully add the pecans and fold in to coat well. Set filling aside at room temperature to cool. It should remain soft and pliable. 1.

Step 4

When ready to bake, place a rack in the middle of the oven, and heat oven to 350 degrees. Lightly flour a rolling pin and work surface, and then roll out a piece of dough to about 12 inches in diameter. (Brush away any excess flour.) Lay it into a 10-inch fluted French tart pan or low-sided springform pan. Place filling on pastry and gently press the filling to the edges of the pan. 1.

Step 5

Roll out the other piece of dough so that it can easily cover the pie, and place over filling. Crimp top and bottom dough together at the outer edge, and trim away any excess dough. 1.

Step 6

For the egg wash, mix egg yolk and cream together with a pastry brush. Generously paint the top of the tart with egg wash. 1.

Step 7

Place on a rimmed baking sheet. Bake on the middle rack of the oven until the tart is well browned, about 1 hour. 1.

Step 8

Cool completely, then unmold. If possible, cover and leave on the counter overnight before serving. Serve small slices at room temperature.

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