1/2 recipe Pie Dough (see page 222-223)
1/4 cup butter, room temperature
1/4 cup brown sugar
1/2 cup honey
1/4 reaspoon salt
1/3 cup sliced almonds
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts
Torta Di Noci
Line an 8 or 9 inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375 F. Cut a square of aluminum foil 4 inches larger than the diameter of the pan. Remove the tart shell from the refrigerator, discard the plastic wrap and line the tart shell with the foil, draping it over the edges to keep them from browning too fast. Fill with dried beans or pie weights and bake for 10 minutes. Remove the foil and cool completely before filling.
Preheat the oven to 350 F. Beat the butter and sugar until creamy with an electric mixer. Add the honey and salt and beat well. Beat in the eggs, one at a time, beating well after each addition. Mix in the nuts. Pour the filling into the partially baked tart shell and bake for 25-30 minutes, until the top and crust are well browned and knife inserted into the center of the tart comes out clean.
Let cool to room temperature before serving.