In a bowl, combine the sifted flour and salt. Then add the softened butter cut into pieces, the orange blossom water, and the well-beaten egg.

Mix and knead this dough to obtain a smooth and uniform ball. Wrap the dough in plastic or cloth and place in the fridge.

Roll out two thirds of the dough to a thickness of 1 to 2 mm and place it in a buttered pie dish, letting it overflow the edges of the pan.

Crush the walnuts with a pestle to obtain pieces no bigger than peas: the walnuts will then be able to soak up the honey and form a kind of soft caramel. Place the crushed nuts on the tart base.

In a small saucepan, melt the honey and orange blossom over low heat. Spread this liquid mixture over the crushed nuts, making sure that it does not cover all the nuts.

Roll out the last third of the pastry to the same thickness and the diameter of the pie dish. Place it on top of the filling and slightly moisten the edges. Bind the two pastries tightly together so that the honey cannot escape and, using a knife, make a few small cuts in the pastry top to allow the heat to escape.

Bake the pie at 350° F (180° C) for about 25 minutes: the pastry should turn golden brown. Once cooled, enjoy this tart with a small glass of white wine.