Crostata di Noci e Miele

Ingredienti per la pasta:

250g farina, 125g burro, 80g zucchero, 1uovo

Ingredienti per il ripieno:

300g noci, 300g miele, 2 cucchiai di whisky

Preparare la pasta. In una ciotola mischiare gli ingredienti secchi al burro per formare un crumble. Aggiungere l'uovo e velocemente formare una palla. Avvolgere nella pellicola trasparente e far riposare un ora in frigorifero.
Per il ripeno frullare il mile e le noci e il whisky.
Rivestire uno stampo da crostata con tre quarti della pasta, versarvi il ripeno, decorare con la rimanente pasta.
Cuocere in forno a 180 gradi per 45 minuti.

Ingredients for the pastry:
250gr flour, 125gr butter, 80gr sugar, 1 egg
Filling:
300gr honey, 300gr walnuts, 2 tbsp whisky

To make the pastry mix the dry ingredients in a bowl, add the butter and work it through until you have a crumble. Add the egg. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. To make the filling just blend the ingredients together.
To make the filling, just blend all the ingredients together.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 28 cm round. Transfer the pastry to a baking paper lined pie dish.
Spread the filling over the pastry and use the remaining pastry to decorate the cake. Bake for 45 minutes in a preheated oven at 180 degrees.