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1
In a large, chilled bowl combine the flour, 1/4 cup sugar, salt and butter.
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2
With your finger tips rub the flour and fat together until they look like flakes of coarse meal.
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3
Do not let the mixture become oily.
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4
Mix the egg, lemon peel and rum together with a fork and pour over the flour mixture all at once.
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5
Toss together lightly and gather the dough into a ball, kneading it with your hands until it forms a compact mass.
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6
Dust lightly with flour, wrap in wax paper, and refrigerate for at least 2 hours before using.
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7
Preheat oven to 350*.
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8
Break off about three quarters of the dough and, on a lightly floured surface, pat it into a rough circle about 1 inch thick.
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9
Dust a little flour over and under it and roll it out from the center to within an inch of the far edge of the pastry.
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10
Lift the dough and turn it clockwise about 2 inches; roll again from the center to within an inch or so of the far edge.
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11
Repeat- lifting, turning, rolling-until the circle is about 1/8 inch thick and 12 inches in diameter.
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12
If the dough sticks, lift it gently with a metal spatula and sprinkle a little flour under it.
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13
Drape the dough over the rolling pin, lift it up, and unroll it slackly over a 9- inch springform pan.
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14
Gently press the dough into the bottom and around the sides of the pan, to make a shell 1 inch deep, being careful not to stretch it, or it will contract as it bakes.
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15
Combine any scraps with the remaining piece of dough, gather into a ball and wrap in wax paper.
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16
Refrigerate it and the pastry-lined springform while you prepare the filling.
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17
In a small pan heat the cream until small bubbles appear around the edge.
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18
Cover and set aside off the heat.
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19
Pour the 1 1/3 cup sugar into a 2- to 3-quart saucepan, set it over moderate heat and, stirring constantly, let the sugar melt into a smooth syrup.
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20
Then tipping the pan back and forth almost constantly, simmer the syrup until it turns a pale golden brown.
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21
Pour the reserved warm cream into the syrup in a slow thin stream, stirring constantly.
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22
When the mixture is smooth remove the pan from the heat and stir in the honey, kirsch, and nuts.
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23
Pour the filling into the lined springform pan, spreading it and smoothing the top with a metal spatula.
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24
With a pastry brush, lightly coat the rim of the pastry with the 1 egg combined with 2 Tblsp.
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25
milk, and beaten lightly.
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26
Roll out the ball of refrigerated dough into a rectangle about 5 inches wide and 10 1/2 inches long.
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27
With a pastry wheel or sharp knife, cut the rectangle into 10 strips about 1/2 inch wide.
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28
Cover the filling with a criss-crossing lattice of the pastry strips.
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29
Trim off the excess dough and pinch the ends of the lattice strips to secure them to the moistened rim.
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30
Brush the lattice with the remaining egg and milk mixture.
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31
Then bake the torte in the middle of the oven for 40-45 minutes, or until the filling is firm and the crust is crisp and golden.
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32
Remove the torte from the oven and cool to room temperature before removing the sides of the pan.
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33
Cut the torte into wedges and serve it accompanied, if you like, by a bowl of unsweetened whipped cream.
