Honey nut and phyllo tart

Toast the raw nuts on a sheet tray in a 350 oven to a light, medium toast, checking at about 6 minutes and tossing halfway; about 8 minutes. Cool on the tray and keep the oven on.

Mix the nuts with the cardamom, salt, a third of a cup of honey, 4 tablespoons of melted butter and a little lemon juice until evenly coated. Larger nuts should be crushed first.

Count out 12 sheets of phyllo and keep them covered with a damp towel.

Lay one sheet on the parchment-lined tray, brush lightly with melted butter and sprinkle with about a tablespoon of Demerara sugar; repeat to stack eight sheets.

Spread the nut filling into a layer about 12 by 8 down the center lengthwise.

Fold the edges of the stack up over the filling like a galette, long sides first, into a parcel; brush with more butter.

Drape the four remaining sheets one at a time over the top, scrunched like handkerchiefs with lots of folds and volume, to cover the surface.

Drizzle the remaining butter over the surface and bake at 350 for 50 to 60 minutes, until evenly deep golden brown and crispy.

For the syrup combine the remaining sugar, the remaining honey, a pinch of salt and the water; bring to a simmer to dissolve the sugar and simmer a minute or two to thicken slightly.

Off the heat add the lemon juice and orange blossom water; let cool as the tart bakes.

Make slits with a paring knife in the low points of the folds near the nuts and pour the syrup over slowly while the tart is warm.

Let cool and absorb; cut with a serrated knife.