Begin with the filling. Mix the walnuts broken up into small pieces, the chopped almonds, the candied orange, the spices and the sugar in a bowl, and then add the liquor. Leave to rest for at least a quarter of an hour. Put a kilogram of flour onto a flat surface, add the sugar, two eggs then a glass of oil and a glass of Vermouth. Knead the ingredients together. Cut the dough in half.
Roll out one half to make a layer for the bottom of the tart. Roll out the other half to make strips of dough. Place the bottom layer into a greased baking tin, add the filling and place the strips of dough on top. These can be rolled to produce a rose effect. Bake in the oven at 150°C for 50 minutes. Once cooked, cover with honey that has been melted in a bain-marie.