Pam, Hope this is what you are looking for.-Micha

FRESH-CARROT FLAN

FOR BAKED FLAN SHELL:
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/3 cup butter
or margarine
3 to 4 Tablespoons ice water
FOR CARROT FLAN:
3 lb. large carrots
Salt
Boiling water
2 Tablespoons sugar
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
Dash nutmeg
2 Tablespoons light corn syrup
1 Tablespoon butter or margarine

TO PREPARE THE FLAN SHELL:
Preheat oven to 425 degrees F.

Sift flour, salt and sugar into a large bowl. Add 1/3 cup butter; cut into flour with pastry blender or 2 knives until it resembles coarse cornmeal. Sprinkle with ice water, 1 Tablespoon at a time, mixing until dough clings together.

Using hands, press dough into a ball; flatten to a 6-inch round. Roll dough out on a lightly floured surface to form a 10 1/2-inch circle. Use to line a 9-inch flan pan. Press against sides; prick bottom and sides well with tines of a fork. Trim edges. Line shell with foil; fill with dried beans or uncooked rice to prevent shrinking.

Bake shell 15 to 20 minutes or until lightly browned. Let cool 5 minutes on cookie sheet. Carefully remove foil and beans (save beans or rice for later use); remove side of flan pan.

Reduce oven temperature to 350 degrees F.

TO PREPARE THE FILLING:
Wash carrots; pare and cut into 1/4-inch-thick slices. Place in large skillet with enough salted water to cover. Simmer, covered, for 20 minutes or until carrots are tender. Drain very well.

Set aside 2 1/2 cups of the largest carrot slices for the top. To remaining carrots add 2 Tablespoons sugar, 1/4 cup butter, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Using a blender, make a puree. Turn into flan shell on cookie sheet; spread evenly.

Arrange reserved carrot slices on top of flan. In a small saucepan, bring corn syrup and butter to a boil; brush over carrot slices. Bake 30 minutes. Let cool 10 minutes on wire rack before serving.

Makes 6 to 8 servings.