Sift flour with salt. Cut butter into flour until it is the size of peas. Add water just to bind. Chill 4 hours.
Florentine Bar Filling
|Toasted, sliced almond||10|
|Dried Sliced Apricot||6|
Blind bake crust at 400 until dry. Boil butter, honey, sugar and cream until 240°. Whisk in bread flour, salt and vanilla. Stir in dried fruit and nuts. Bake 35 for 15-20 minutes or until well caramelized.
Formulation courtesy of National Honey Board