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In a large bowl, whisk together the flour, salt, and sugar.
Add the cold butter in pieces and rub into the flour mixture with your fingers until it is sandy.
In a separate dish, whisk the egg with water, then add this to the flour and stir lightly until you have a dough.
Don’t overwork the dough or it will become tough.
Shape the dough into a disc, wrap with plastic, and let cool in the fridge for about 30 minutes.
In the meantime, make the filling: In a small pot, warm the cream and honey.
In a large pot, caramelise the sugar until it reaches a golden brown.
Add the warm cream (watch out, it may splutter), and stir over low heat until it is all melted together.
Stir in the walnuts and salt, then let cool.
Preheat your oven to 200° C / 400° F / gas mark 6.
Roll out your dough and line a 26 cm (10 inch) springform pan, using about two thirds for the base and sides and the rest to form the lid.
Fill with the cooled nut mixture.
Lay the lid on top and press it around the edge so it is sealed, then prick it all over with a fork.
Brush the top with the whisked egg or yolk.
Bake for about 40-45 minutes, or until the top is golden brown.
If you can bear to wait, it’s easiest to cut this cake the next day when the filling has set completely.