- 1 1/2 cups - 1 tablespoon [200 g] flour
- 7 tablespoons + 2 teaspoons [110 g] butter
- Pinch of salt
- 1/4 cup - 2 teaspoons [50 g] sugar
- 1 egg
- 1/4 cup [150 g] sugar
- 1/2 cup [1 dL] whipping cream
- 3 1/2 ounces [100 g] shelled walnuts
- 3 1/2 ounces [100 g] peeled hazelnuts
- 3 1/2 ounces [100 g] almonds
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- Sift flour onto a working board; make a well in the center.
- Add 7 tablespoons [100 g] softened butter, salt and sugar into the center.
- Beat together butter, salt and sugar.
- Break in egg.
- Slowly mix into flour mixture, using your fingertips, starting from the inside.
- Roll dough into a ball.
- Butter a pie plate.
- Roll dough; line pie plate with dough.
- Refrigerate for 20 minutes.
- Into a preheated 475°F [250°C / th. 8] oven, bake pie shell, bottom lined with wax paper and covered with dry peas for 10 to 15 minutes, until slightly browned.
- Melt remaining 1/4 cup [150 g] sugar until golden brown.
- Then, pour in cream.
- Cook for 10 minutes, until smooth.
- Mix in walnuts, hazelnuts and almonds.
- Cook for 10 minutes longer, stirring.
- Mix in remaining 2 teaspoons [10 g] butter; spread into pie shell.
- Bake for 5 minutes more.
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