Sweet Cornmeal Pastry:
Stir 1 ½ c. flour, 1/3 c. yellow cornmeal and ¼ c.
sugar. Cut in ¾ c. butter, until it
resembles coarse crumbs. With fork,
stir in 1 egg, slightly beaten. Press
2/3 pastry into bottom and 1 ¼” up sides of a 10” springform pan. Refrigerate crust and remaining pastry.
In skillet, over
medium heat, heat sugar, without stirring just until it begins to melt. Stir constantly 6-8 minutes until golden
brown. Remove skillet, slowly stir in
heavy cream or whipping cream. Return
skillet to medium heat, cook 5 minutes or until smooth. Remove skillet from heat and stir in honey,
vanilla, and salt. Stir in nuts. Heat oven to 350 degrees. Spread walnut mixture into crust. Roll out remaining pastry. Cut into strips, arrange lattice on
top. Brush strips with milk. Bake 45 minutes.
Filling:
¾ c. sugar
1 c. heavy or whipping cream
¼ c. honey
1 t. vanilla
¼ t. salt
4 c. walnuts, coarsely chopped
1 T. milk