Inverted pie with nuts

In a cast-iron frying pan on medium heat, mix oil, honey and sugar. Bring to a boil and wa Ingredients:

• unsalted butter - 12 Art. spoons
• honey - 1/2 cup
• light brown sugar - 1 cup
• granulated sugar - 1/4 Glass
• pecans, cut in half (or walnuts) - 4 Cups
• fatty cream - 3/4 Glass
• flour for the surface - 3 Pinch
• unsweetened short pastry for pie - 1 piece

Instructions

In a cast-iron frying pan on medium heat, mix oil, honey and sugar. Bring to a boil and cook for 4 minutes. Add pecans and cream nuts, cook for 3 more minutes. Remove from heat and allow to cool for 30 minutes. Using a wooden spoon, gently lay the nut caramel in a baking dish. Preheat the oven to 220 degrees. On a lightly floured work surface, roll one disc of prepared chilled dough about 32 cm in diameter and 2 cm in thickness. Put the dough in a mold over the nut mixture. Trim excess dough. Bake a cake for about 10 minutes. Reduce the heat to 175 degrees and continue baking until golden brown for about 30 minutes. Remove the cake from the oven and allow to cool for about 20 minutes. Flip the cake out of the form into a dish. If the cake is not removed, heat the mold on medium heat for about 30 seconds. Serve the cake warm.

Servings: 10