Tosca pie with walnuts

Tosca pie with walnuts

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A delicious caramel and walnut pie, which actually freezes well. Excellent party fare.

Dough

Ingredients

Quantity Ingredient
120g plain flour
1 tablespoon caster sugar
75g cold butter, in cubes
2 tablespoons cold water

Filling

Quantity Ingredient
200g walnuts
120g caster sugar
2 tablespoons plain flour
2 tablespoons golden syrup
75g butter, at room temperature
2 tablespoons milk

Method

  1. To make the dough, combine the flour and sugar, ideally in a food processor. Add the butter and pulse into a crumble. Pour in the water and quickly work into a dough. Place the dough in the fridge for 30 minutes.
  2. Preheat the oven to 190°C. Toast the walnuts on a baking tray for 5-7 minutes, then remove from the oven and set aside.
  3. Roll out the dough until nice and thin, and press it into a 20-22 cm loose-based fluted pie tin. Place the pastry shell in the oven and bake for 12-15 minutes.
  4. In the meantime, prepare the caramel. In a small saucepan, measure out the sugar, flour, golden syrup, butter and milk. Gently melt the mixture while stirring, never allowing it to boil. Last of all, stir in the toasted walnuts. Pour the mixture into the pie shell and bake for 15 minutes, or until nicely golden.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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