3 c. whole or half nuts (almonds, walnuts, hazelnuts, macadamias or pecans)
3 lg. eggs
1 c. honey
1/2 tsp. grated orange peel
1 tsp. vanilla
1/4 c. (1/8 lb.) butter or corn oil butter, melted
Whipped cream (optional)

BUTTER PASTRY:

1 1/3 c. all-purpose flour
1/4 c. sugar
1/2 c. butter or corn oil butter
1 lg. egg yolk

If nuts have not been roasted, place in baking pan and bake at 350 degrees until lightly toasted, about 10 minutes. If necessary, break nuts to check color under skins. Cool at room temperature.

Press butter pastry in bottom and up sides of 11-inch tart pan with removable bottom. Beat together eggs, honey, orange peel, vanilla and butter. When well blended, stir in toasted nuts. Pour into pastry-lined tart pan. Bake at 350 degrees on lowest rack of oven 40 minutes or until golden brown. Remove to rack to cool completely.

Remove tart pan rim. Cut into wedges and, if desired, top with whipped cream. Makes 10 to 12 servings.

BUTTER PASTRY:

Mix flour and sugar. Cut butter into small pieces; with fingers, rub into flour mixture to make fine crumbs. With a fork, mix in egg yolk until dough holds together.