Swiss Nut Torte

"Top honors go to a rich European torte with a buttery crust and nut filling--"

2/3 cup butter or margarine
2-2/3 cups all-purpose flour
1-1/2 cups sugar
1 beaten egg, plus 1 slightly beaten egg yolk [reserve second white for another use]
2 teaspoons rum
1 teaspoon finely shredded lemon peel
1 cup room-temperature whipping cream
3 tablespoons honey
2 tablespoons kirsch
2-3/4 cups coarsely chopped walnuts
1 slightly beaten egg yolk
1 tablespoon milk
dash of salt

Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Comine whole egg, rum, and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. pat one-third of dough onto bottom of a 10-inch springform pan. pat another third of dough onto sides of pan o a height of 1 inch. On waxed paper, roll remaining third of dough to 1/4-inch rectangle; cover. Chill crust and rolled dough for 30 minutes. In skillet, melt the remaining 1 cup of sugar over low heat, stirring constantly, until golden. Remove from heat; slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Remove from heat; cool t minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips [using a decorative-edged cutter]; place on top of pie in a lattice design [and also around the edge of the pie]. Seal to edges of crust. Mix beaten yolk with milk; brust over crust. Bake at 350 degrees F. for about 40 minutes.--Mrs. Jeanne Howard, Monterey Park, Calif.

Serves 16.

[recipe clipped from “Better Homes and Gardens”]