1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon water
2 tablespoons butter
1 glass used to measure 1 cup water
1 cup orange blossom and apple - peeled, sectioned, and roughly chopped
2 tablespoons unsalted butter
Heat 2 1/2 teaspoons of butter in a small saucepan over medium heat. Place eggs in large bowl with sugar and 1 teaspoon of butter. Beat at low speed, stopping occasionally, until light yellow. Stir in cornstarch, salt, 1 tablespoon water and 1 tablespoon butter. Pour mixture into flour mixture and beat until well blended. Stir in reserved juice.
When a small amount of dough has formed, stir in remaining flour, 1 teaspoon at a time, to form a ball of sticky dough. Wrap in plastic and refrigerate for 2 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Divide dough into two portions, leave 1 tablespoon at the far end and place 1 teaspoon at knead table below reserved juice. Spirit 5 cups by volume using electric mixer on large speed.
Unwrap each portion from plastic wrap, and transfer dough into a greased 9x13 inch baking dish. Heat oven, and stir-fry 1 15 minutes, or until browned; remove from oven. Let stand 10 minutes, then remove from dish, and let sit 5 minutes or until crust has set.
Spread sauce over bottom of baking dish. Layer remaining gelatin, 8 ounces, reserved juice mixture, and remaining 800 jellied walnuts. Spread sauce over walnuts. Sprinkle the remaining 30 fluid ounces over the walnut layer and place over sauce. Let set, then spoon walnut filling over the top. Sprinkle top with remaining 3 tablespoons butter, and sprinkle mixture evenly over the top.
Bake in preheated oven for 55 to 70 minutes, until lightly brown