Ingredients

serves 8 to 10

　　3 tablespoons all-purpose flour, plus more for work surface

　　Pâte Sucrée Walnut Variation (page 651)

　　4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing

　　3/4 cup acacia or other mild honey

　　3/4 cup granulated sugar

　　1/4 cup (1/2 stick) unsalted butter, melted

　　1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice

　　1/2 teaspoon salt

　　2 cups coarsely chopped walnuts

　　Fine sanding sugar, for sprinkling

　　

Step 1

Preheat the oven to 350°F. Place a 9 1/8 × 1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.

　　

Step 2

Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.

　　

Step 3

On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut five slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal; tuck into ring. Brush with remaining beaten egg, sprinkle with sanding sugar.

　　

Step 4

Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. The pie can be stored, covered, overnight.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.