First prepare the dough: blend the flour, 3 tablespoons of sugar, 1/8 teaspoon of salt, and baking powder.
Cut half a stick of butter into 5 pieces, add to the bowl, and process until there are no large pieces of butter left, about 15 seconds.
Add an egg and pulse a few times until the dough forms a ball. Transfer the dough to a floured surface and knead 3 or 4 times.
Form a ball and then flatten it and refrigerate for an hour. Wrap it in plastic.
For the filling: combine honey and sugar in a saucepan and heat on low until it boils without stirring. Remove from heat, add butter, and let it melt.
In a bowl, stir together eggs, rum, and salt. Carefully add the butter and honey mixture without overmixing. Let it cool.
Preheat the oven to 180°C. For the dough, take it out of the refrigerator and roll it out with a rolling pin to form a circle 30 cm in diameter. Place it in a greased pie pan, pressing down slightly.
Trim the excess from the edges. Arrange the walnut and almond mixture in the dough, removing the foam that formed in the filling and placing it over the walnuts.
Using a fork, push the walnuts down to ensure they are covered. Bake for 35 minutes until the filling is firm. Serve cold or warm.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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