Lyne’s Maple Tart
Barely adapted from the Au Pied De Cochon cookbook, transcribed by Mom
Make two tarts. Something is lost when you divide, or attempt to divide the recipe. And two tarts never really hurt anyone.
1 recipe pie dough
1 ½ cups maple syrup
½ cup cream
½ cup butter
1 tablespoon flour
1. Bring the maple syrup and cream to a boil in a saucepan. Melt the butter in the mixture and then stir in the flour until incorporated. Let cool, slighlty.
2. Preheat the oven to 375°F. Roll out the pie dough and cut out two rounds to line the bottoms of two 8-inch tart molds.
3. Bake the empty tart shells for approximately 15 to 20 minutes, until golden.
4. Combine eggs with the maple mixture while it is still warm, whisking slowly to temper the eggs. Divide the mixture into the two tart shells. Continue cooking at 300°F for 20-25 minutes.
5. The tart is cooked when the filling has set in the center and there is a slight bubbling at the edge of the mold. (I overcooked the tart a bit to get a crispy top…delicious.)
8 oz. (1 cup) unsalted butter, cold
1 2/3 cups flour
2 tablespoons cup cold water
pinch fine salt
1. Cut the butter into inch cubes. Mix the flour, salt and butter together by hand or with a food processor. Some small pieces of butter should remain in the flour mixture for flaky perfection.
2. Add water and form a dough roll without working the pastry too much. Leave to rest in the refrigerator at least 2 hours.