Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
First prepare the pasta: liquefy the flour, 3 tablespoons of sugar, 1/8 teaspoon of salt, baking powder.
Cut the half stick of butter in 5, add to the container and process until there are no large pieces of butter, approximately 15 seconds.
Add an egg and press a few times until the paste forms a ball. Pass the dough to a floured surface and knead 3 or 4 times.
Form a ball and then crush it and refrigerate it for one hour. Wrap it in plastic.
For the filling: combine the honey and sugar in saucepan and put over a low heat to boil without moving. Remove from heat, add butter and let melt.
In a bowl stir eggs, rum and salt. Add the butter mixture with honey being careful not to stir too much. Let cool.
Heat oven to 180 ° C. For the pasta, remove from the refrigerator and knead with roller to have a circle of 30 cm in diameter. Put in a greased pie pan. Pressing a little.
Trim the excess of the edges. Arrange the nut and almond mixture in the pasta, remove the foam that formed in the filling and put it on the nuts.
With a fork push the nuts down so they are covered. Bake for 35 minutes until the filling is firm. Serve cold or warm.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: