Maple Creme Fraiche Tart

By • March 6, 2011 • 41 Comments

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Author Notes: This tart was inspired by one of my favorite breakfasts: buttermilk poured over warm cornbread and drizzled with maple syrup. For a more robust maple flavor, I reduced the syrup a bit, a technique I learned from making the maple-pecan granola recipe in Kim Boyce’s cookbook, Good to the Grain. (The granola is awesome by the way). I folded creme fraiche into the custard for some tang and added cornmeal to an all-butter dough for a more textured crust. Midge

Serves 6-8

Dough for 9-inch tart pan or 14"x 4.5" rectangular pan*

  • 1 cup AP flour
  • 1/2 cup fine cornmeal
  • 8 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 teaspoon fine sea salt
  • 1/2 tablespoon sugar
  • small glass ice water

Maple Cream Filling

  • 1 cup heavy cream
  • 1/2 cup creme fraiche
  • 3/4 cups grade B maple syrup (B is key here)
  • 3 large egg yolks, room temperature
  • 1 vanilla bean
  • 1/4 teaspoon fine sea salt
  1. Make Crust: Thoroughly combine flour, cornmeal, salt, and sugar together by hand in a bowl or in the bowl of a food processor.
  2. Add butter, and pulse food processor (or cut into flour quickly by hand) just until fat and flours turn into a pebbly mixture.
  3. If 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.
  4. Roll 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.
  5. Poke 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
  6. Make 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.
  7. Pour 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.
  8. Add the reduced syrup to the cream mixture and whisk together until combined over low heat. Remove vanilla bean.
  9. Whisk 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.
  10. Pour 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.
  11. Cool 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.
  12. *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.
Jump to Comments (41)

Tags: creme fraiche, custard, Desserts, Maple syrup, tart

Comments (41) Questions (0)

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over 2 years ago VanessaS

This looks great! Reducing the maple syrup is such a good idea- can't wait to try it.

Summer_2010_1048

over 2 years ago Midge

Thanks so much VanessaS!

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over 2 years ago jenniebgood

This looks wonderful - I'm thinking about making it for Easter Brunch!

Summer_2010_1048

over 2 years ago Midge

Thank you! I'd be honored!

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almost 3 years ago Sheryl

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!

Summer_2010_1048

almost 3 years ago Midge

Thanks so much. I'm thrilled you made it!

Summer_2010_1048

almost 3 years ago Midge

and glad to know that the A works fine too!

Checker

over 3 years ago checker

Yum yum yum yum yum. As soon as I have syrup from the family back home I plan on making this...

Summer_2010_1048

over 3 years ago Midge

Oh lucky you! Would love to hear if you try it.

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over 3 years ago pauljoseph

This looks so wonderful!!

Summer_2010_1048

over 3 years ago Midge

thank you pauljoseph!

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

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!!

Summer_2010_1048

over 3 years ago Midge

thanks luvcookbooks! Love Vermont.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Midge, this is beautiful. I just so happen to have a batch of homemade creme fraiche...

Summer_2010_1048

over 3 years ago Midge

thank you mrslarkin. Creme fraiche never seems to last long in my fridge..

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over 3 years ago I.Fancy.Haggis

I'm going to beg my wife to make me this over the weekend. Looks absolutely delicious.

Summer_2010_1048

over 3 years ago Midge

thanks IFH! MIGirl can make a mean tart.

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over 3 years ago Waverly

This sounds wonderful.

Summer_2010_1048

over 3 years ago Midge

thanks Waverly. Love all of Ginger's Kitchen submissions!

Christine-28_small(1)

over 3 years ago cheese1227

Lovely! I was in TJs picking out syrup and I remembered your recommendation of Grade B syrup!

Summer_2010_1048

over 3 years ago Midge

Thanks cheese1227! Did TJ's have B?

Christine-28_small(1)

over 3 years ago cheese1227

Yes, the TJs (as in Joe, not Max) in Bethesda had both A and B.

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over 3 years ago TasteFood

What a great yet subtle combination of flavors! I love your idea to add a little tang to the sweetness of the maple syrup.

Summer_2010_1048

over 3 years ago Midge

thanks so much TasteFood.

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over 3 years ago SaltHands

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!

Summer_2010_1048

over 3 years ago Midge

thanks SaltHands. Would love to know how it turns out with your syrup if you try it.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Midge! Another fabulous looking treat! When are we going to have a potluck?! :)

Summer_2010_1048

over 3 years ago Midge

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?).

Me

over 3 years ago TheWimpyVegetarian

This looks so wonderful!! I've gotta make this one!!

Summer_2010_1048

over 3 years ago Midge

thank you ChezSuzanne! I've been averaging two slices a day, not counting all those little slivers here and there..

Port2

over 3 years ago nogaga

What do you think would happen with Grade A? I think that's the only grade exported...

Port2

over 3 years ago nogaga

Meant to say: this is so tempting! But we don't seem to have Grade B

Summer_2010_1048

over 3 years ago Midge

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.

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over 3 years ago TiggyBee

Simple and straight to the point. I just know it as delish as it looks!

Summer_2010_1048

over 3 years ago Midge

thanks TiggyBee!

Monkeys

over 3 years ago monkeymom

Oh, I can't help but say YUM.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Ditto!

Summer_2010_1048

over 3 years ago Midge

thank you both! Just had a slice and it was pretty yum.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

me three!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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.

Summer_2010_1048

over 3 years ago Midge

Thanks hla! How cool would it be to tap your own maple syrup?!