Make a sweet pastry. Roll out and fit into a 9 inch tart pan. Chill at least 20 minutes.

Heat oven to 425 degrees. Place aluminum foil in pastry with weights. Bake 10 minutes, then reduce heat to 350 degrees. Remove foil and weights. Continue to bake until lightly browned, about 10 minutes. Cool.

HONEY WALNUT FILLING:

1 c. walnuts
3 eggs
1/2 c. honey
1/3 c. corn syrup
1 1/2 tbsp. dark rum
1 1/2 tbsp. unsalted butter
1/2 tsp. vanilla
Confectioners' sugar

Break walnuts into pieces. In a bowl, mix together the eggs, honey, corn syrup, rum, butter and vanilla. Add the walnuts. Put in prepared tart shell. Bake tart in preheated 350 degree oven until filling is puffed and pastry is golden, about 35 minutes. Tart can be made several hours ahead. Sprinkle with confectioners' sugar before serving. Serve with cream fraiche or vanilla ice cream.