by Sagegreen
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Sagegreen's Notes:
Expand1/2 cup chestnut flour Ask a question about this ingredient
1 cup white whole wheat flour Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
2 tablespoons dark muscovado sugar Ask a question about this ingredient
4 ounces cold unsalted butter, cubed Ask a question about this ingredient
small glass of ice water Ask a question about this ingredient
Preheat oven to 375. Blend the flours, salt and sugar in a bowl. Work in the cold butter cubes. Add 1 tbl. of ice water and work that in. Add another. If the mix has not come together add just a bit more water gingerly. Form a ball and chill in the fridge for about 30 minutes or more.
Ask a question about this stepIn between two sheets of parchment ( 14 inch square or so), roll out the dough very thinly, less than 1/8 inch. Transfer the dough to a small pie plate. Trim the edges. Bake for 10 minutes in a 375 degree oven. Then let cool.
Ask a question about this step4 egg yolks, chilled Ask a question about this ingredient
1/3 cup dark muscovado sugar, packed Ask a question about this ingredient
1/3 cup maple syrup, grade B if possible Ask a question about this ingredient
1 tablespoon chestnut flour Ask a question about this ingredient
1 cup marscapone Ask a question about this ingredient
zest of 1/2 Meyer lemon Ask a question about this ingredient
1/3 cup Meyer lemon juice Ask a question about this ingredient
dollops of marscapone or whipped cream, lemon flavored if desired Ask a question about this ingredient
glaze of 1 part maple syrup (grade A preferred here) and 1/4 part Meyer lemon juice, optional Ask a question about this ingredient
peel of Meyer lemon, as garnish Ask a question about this ingredient
Preheat oven to 350. Beat the egg yolks. Add the sugar and maple syrup, Whisk together. Stir in the flour. Fold in the marscapone. Then add the zest and juice. Mix until smooth.
Ask a question about this stepPour the custard into the semi-baked pie shell. Add the pie to a larger baking pan. Fill that larger pan with cool water so it comes up midway to the pie plate. Bake for about 35-40 minutes until the custard has set. Let cool.
Ask a question about this stepTo serve, cut into slices. Add a drizzle of maple syrup cut with Meyer lemon juice, if desired. Garnish with dollops of Meyer lemon-flavored marscapone or whipped cream and Meyer lemon peel.
Ask a question about this stepThanks, SC. This is our vernal witch hazel. I just added a photo from our maple sugaring weekend, where we visited a number of our local sugar houses. Best thing in the season out here is to get breakfast during this small window of the season!
The petals are so long, and the blossoms are so completely yellow. Love picture #4, with all of the steam. How does fresh maple syrup differ from syrup that is older?
To tell you the truth I really don't care for maple syrup by itself all that much, unless it is cooked in a recipe, except when it is hot from the boiling pan. When we go visit the sugar houses, we usually get to taste samples, and they can really differ....but they do seem to taste lighter and fresher, I think....or could it just be the atmosphere? I have made my own syrup in earlier years. I admire our local producers, many of whom learn the art down through the generations.
I love the flavors you have here!! Sounds soooo good!
Thanks, wssmom! I love the flavors. These photos show a pretty shallow custard filling because I did bake it in a regular sized pie plate. I hope to make this again with a prettier result, but probably won't be for a while.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Looks delicious. I like the photos with the witch hazel - what variety is it?