by Midge
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my 20 recipes »
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Midge's Notes:
Expand1 cup AP flour Ask a question about this ingredient
1/2 cup fine cornmeal Ask a question about this ingredient
8 tablespoons cold unsalted butter, cut into small cubes Ask a question about this ingredient
1/2 teaspoon fine sea salt Ask a question about this ingredient
1/2 tablespoon sugar Ask a question about this ingredient
small glass ice water Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
3/4 cups grade B maple syrup (B is key here) Ask a question about this ingredient
3 large egg yolks, room temperature Ask a question about this ingredient
1 vanilla bean Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
Make Crust: Thoroughly combine flour, cornmeal, salt, and sugar together by hand in a bowl or in the bowl of a food processor.
Ask a question about this stepAdd butter, and pulse food processor (or cut into flour quickly by hand) just until fat and flours turn into a pebbly mixture.
Ask a question about this stepIf using a processor, remove blade and sprinkle about 3 tablespoons of ice water on pebbly mixture. Using the processor or your hands, gently combine until the dough starts to hold together. Add more water as needed. Form dough into a disk and refrigerate for 30 minutes.
Ask a question about this stepRoll out dough on floured surface to fit your pan. Gently fit into tart pan, crimping the edges. Refrigerate for another 30 minutes. Pre-heat oven to 400.
Ask a question about this stepPoke dough in tart pan with fork to ventilate. Line with parchment or foil and add pie weights (or beans and/or rice). Bake for 10 minutes. Remove parchment and pie weights and bake for another 5-10 minutes until pie shell starts to look dry-ish on the bottom. Cool. Lower oven temp to 375 degrees
Ask a question about this stepMake Maple Cream Filling: Combine the cream and crème fraiche in a small saucepan. Split vanilla bean and scrape the seeds into the cream, add the bean to the cream as well. Turn the heat to low to gently warm the cream and let the vanilla infuse it.
Ask a question about this stepPour maple syrup in heavy-bottomed saucepan and turn heat to medium-high for roughly 5 minutes, until it’s reduced by about one-fourth. It’ll get a bit foamy, but you don't want it boiling too vigorously; watch it carefully to make sure it doesn’t boil over. Once its reduced, take it off the heat and let it cool a bit.
Ask a question about this stepAdd the reduced syrup to the cream mixture and whisk together until combined over low heat. Remove vanilla bean.
Ask a question about this stepWhisk egg yolks with salt in a medium bowl. Temper the yolks by whisking in a little of the cream/syrup mixture. Gradually add the rest, until it's all incorporated. Strain through a fine mesh sieve into a pitcher or large measuring cup.
Ask a question about this stepPour strained custard into tart shell within about 1/4-inch from the top (still have some left over? see note below*) Carefully slide on rack in center of oven. Bake for about 20-25 minutes or until the filling is firm to the touch.
Ask a question about this stepCool on wire rack. To remove tart from pan, slide the outside ring off the pan. Cool and serve at room temperature. Also great cold from the fridge, especially with a cup of coffee for breakfast.
Ask a question about this step*Note: If you use a 14"x 4.5" tart pan like I did, you'll likely have leftover dough and custard. Sprinkle the dough scraps with cinnamon sugar and spread on a small sheet pan to bake along with the tart for about 10-15 minutes. Pour leftover filling in ramekins and place in a small baking pan; fill halfway with cool water and bake with tart.
Ask a question about this stepThis looks wonderful - I'm thinking about making it for Easter Brunch!
Thank you for sharing your recipe! I made this yesterday for my boyfriend's mother's birthday. It was so good! I used grade A maple syrup because it is what I had, but I reduced it a bit longer and it turned out great!
Yum yum yum yum yum. As soon as I have syrup from the family back home I plan on making this...
This looks so wonderful!!
Oh my goodness! Just got back from Vermont with some maple nut fudge. This recipe will bring back memories of the weekend away with girlfriends. Cheers!!
Midge, this is beautiful. I just so happen to have a batch of homemade creme fraiche...
thank you mrslarkin. Creme fraiche never seems to last long in my fridge..
I'm going to beg my wife to make me this over the weekend. Looks absolutely delicious.
Lovely! I was in TJs picking out syrup and I remembered your recommendation of Grade B syrup!
Yes, the TJs (as in Joe, not Max) in Bethesda had both A and B.
What a great yet subtle combination of flavors! I love your idea to add a little tang to the sweetness of the maple syrup.
This looks so delicious...my parents just started tapping our maple trees back home. This will have to go on the list of ways to celebrate our first batch of syrup!
thanks SaltHands. Would love to know how it turns out with your syrup if you try it.
Midge! Another fabulous looking treat! When are we going to have a potluck?! :)
Thanks so much fiveandspice. I've been eyeing your scrumptious-sounding blue cheese tart. It IS time for a Boston potluck, to celebrate the receding of the snowbanks! (Or are there more to come?).
This looks so wonderful!! I've gotta make this one!!
thank you ChezSuzanne! I've been averaging two slices a day, not counting all those little slivers here and there..
What do you think would happen with Grade A? I think that's the only grade exported...
Meant to say: this is so tempting! But we don't seem to have Grade B
Using Grade A would make for a more delicate maple flavor. I suppose you could try reducing the syrup a bit more, but I'd be careful not to take it too far.
Simple and straight to the point. I just know it as delish as it looks!
Yum! I've just been researching tapping maple trees to make syrup. I've got a big old Norway maple (not as good as a sugar maple, but supposed to work) that I plan on tapping next winter just to give it a try.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This looks great! Reducing the maple syrup is such a good idea- can't wait to try it.