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1.
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To prepare the flan, place the maple syrup in a large, heavy saucepan.
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Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
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2.
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Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
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3.
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In a large bowl, whisk the egg yolks until smooth.
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Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling.
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Pour the mixture into the saucepan, whisking the cream constantly.
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Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
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4.
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Preheat oven to 300F.
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Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup.
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Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes.
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Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated.
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Work quickly so the caramel doesn't harden.
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If it does, rewarm it over low heat.
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5.
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Pour the maple custard into the caramel-coated cake pan.
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Place it in a baking pan and carefully move it to the oven rack.
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Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan.
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Cover the baking pan with foil and prick all over with a fork.
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Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam.
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Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer.
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Remove the flan from the baking pan and transfer to a rack.
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Let cool at room temperature, then cover and refrigerate overnight.
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6.
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To prepare the walnut crust, preheat oven to 350F.
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Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes.
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Transfer the pan to a wire rack to cool.
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7.
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Using a food processor, pulse the walnuts until they are finely ground, then reserve.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
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Beat in the egg.
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In a medium bowl, whisk together the flour, almond flour, walnuts, and salt.
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Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions.
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Mix until the dough just holds together.
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Scrape the dough onto a piece of plastic wrap and form it into a disk.
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Wrap it and chill for at least 1 hour, until firm.
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8.
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Preheat oven to 325F.
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On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round.
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Fit the dough into a 9-inch quiche pan.
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Trim away any excess dough, then use a fork to prick the crust all over.
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Bake the tart crust until it's pale golden, about 25 minutes.
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Transfer the pan to a wire rack to cool.
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(The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
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9.
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To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell.
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Serve with whipped creme fraiche, if desired.
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For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins.
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Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
