On a Sweeter Note

Just as I've refused to post a recipe for turkey, I am not going to touch pumpkin pie either. But I do want to urge you to use fresh pumpkin not canned. Yes, I know I promised you recipes that won't tax you, but the taste difference is enormous. So please, for me... This year I have made a small pumpkin pie, and on Sunday I made up a batch of pecan squares (because they keep well and go down even better), but for my piece de resistance I have broken with tradition this year and used my old friend and great baker, Peg's fabulous caramel torte recipe. It's quite involved, but it is delicious and you now have a whole year to practise it!

Peg's Caramel Walnut Torte

Crust:
10 oz butter, 8 egg yolks, 1/2 tsp salt, 1 cup sugar, 2 tsp vanilla, 3.5 cups flour
- Roughly beat butter and sugar (not to a cream, just so there are still small lumps of butter in the mix). Incorporate egg yolks and vanilla, then flour and salt. Form into a ball and chill well.

Filling:
3 cups sugar, 2 cups water, 2 cups heavy cream, 7 oz butter, 5 cups walnut halves
- Heat sugar and water to 320 degrees. Remove from heat and add remaining ingredients. Heat up to 225 degrees then allow to cool.

Topping:
8oz best quality bitter chocolate, such as Ghirardelli or European. 1 cup walnuts, finely crushed.

Assembly and baking:
- Grease a 6" round cake tin. Place a circle of pastry in the base, and use rest to line the sides. Seal joints with an egg-white wash. Add cooled filling. Bake at 375 degrees for 20-25 minutes.

Presentation:
- Allow cake to cool and solidify. Remove from mold. Ice top and sides with chocolate and roll sides in crushed walnuts.