Ingredients  
3  tablespoons all-purpose flour, plus more for work surface    
Pate Brisee Walnut Variation    
4  large eggs, lightly beaten, plus 1 lightly beaten egg for brushing    
3/4  cup acacia or other mild honey    
3/4  cup granulated sugar    
1/4  cup (1/2 stick) unsalted butter, melted    
1/2  teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice    
1/2  teaspoon salt    
2  cups coarsely chopped walnuts 
Fine sanding sugar 

Directions  
1.   Preheat oven to 350*F.  Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. 
On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling. 
  
2.   Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell. 
  
3.   On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar. 
  
4.   Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight. Serves 8 to 10.  

Source:  www.marthastewart.com