1/2 lb. butter
3 c. flour
1 (1 oz.) yeast cake dissolved in 1/4 c. tepid (to touch) milk
6 egg yolks (save whites for later)

Mix butter and flour as pie dough. Mix all the ingredients well, work together well and set aside to rise slightly. Roll out dough; make three squares about 12x15 (a large square pan).

Spread first layer with tart jam (red raspberry or apricot) and ground walnuts. Repeat same on all 3 squares. Bake in 400 degree oven 20-25 minutes. When half baked, beat egg whites stiff and add 3/4 cup sugar before turning off mixer.

Spread this over partly cooked pastry; sprinkle more walnuts over top and finish baking about another 20-25 minutes. Tastes good and is attractive when served in small portions.