Nearly one year ago, I shared with you my sad, sad, tale and lamentable story about not winning my company's annual summer picnic dessert contest; it was fixed, I know it (that's what I believe to get myself through it anyway) - no really it was fixed. I've decided people are super weird about voting for baked goods.
Ah yes, I weep! ...let's move on! Remember I also shared with you how I won my church's annual dessert contest 3 consecutive years in a row!
This recipe is the winning recipe from the first year I accepted my badge of glory and literal trophy. This is the recipe I spent weeks deciding on, how to display it, and how to maximize distribution. This was the recipe that won me the glory so that, finally, I didn't go home with funeral bags until my eyes!
Caramel Walnut Flan
This Thanksgiving delight is similar to pecan pie, but is made with walnuts instead. It has a wonderful crumbly crust, a gooey caramely center, and a crunch that satisfies.
1 ½ cups flour
¼ powdered sugar
Cut together with a pastry blender until mixture resembles pebbles
Drop in a few drops of water, just until mixture comes together
Chill dough for 10 minutes
Roll dough out to ¼ inch thickness
Form to 8" or 10"tart pan with removable bottom, press against sides
1 cup sugar
2 tablespoons flour
1 cup dark corn syrup
1 teaspoon vanilla extract
2 tablespoons maple syrup
Mix with hand held mixer on high until mixture is smooth
Stir in 2 cups walnut halves
Pour into crust shellEnjoy with a dollop of cream (as always)
Bake at 375F°, 45-50 minutes
Pie is done when edges are set, but middle wobbles when pan is tapped
Remove and let cool before removing rim of pan
Truth be told, I don't really know what to call this: A Tart, A Torte, A Flan, or A Pie. What do you think?
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