Maple Cream Tart

By • November 16, 2012 • 21 Comments


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Author Notes: This recipe is adapted from Left Bank, a restaurant in New York City. They delivered the tart to our office, and we had to try the recipe!
It's the Tom Wolfe of tarts, nattily dressed in a single color. Its maple cream is as sweet and serene as its dune palette. The tart has a press-in crust (ideal for the holidays when counter space is at a premium) and a filling that can be whisked together in 2 minutes.
Make it the day before. Chill it in the fridge. Embrace its serenity.
Amanda Hesser

Makes one 9-inch tart

Tart Pastry

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  1. In a medium bowl, blend the flour and salt. Using a pastry blender or your fingers, cut the butter into the flour until the mixture is the texture of coarse meal. Add the water, a tablespoon at a time, until the dough holds together when pressed between two fingers. Form the dough into a loose ball.
  2. Cut the ball into pieces, and press the pieces into a 9-inch tart pan, making sure the dough on the bottom and sides is even. Prick with a fork and chill in the fridge for at least 20 minutes. Heat the oven to 400 degrees.
  3. Line the tart dough with parchment paper, and fill with pie weights (or dried beans or rice). Bake for 20 minutes, then remove the pie weights and parchment, and place back in the oven to cook until the bottom is dry, about 5 minutes more. Remove from the oven and let cool completely.

Maple Cream Filling

  • 1 cup packed light brown sugar
  • 1/4 cup maple syrup (preferably grade B)
  • 1 1/4 cup heavy cream
  • 1/4 cup all-purpose flour
  • Creme fraiche or Greek yogurt, for serving
  1. Lower the oven to 350 degrees.
  2. In a medium bowl, whisk together the sugar, maple syrup, cream, and flour until smooth. Pour this mixutre into the cooled tart crust. Bake until the maple cream just sets -- it should still jiggle a little -- 20 to 25 minutes. Let cool. Serve sliced with dollops of crème fraiche or Greek yogurt.

Comments (21) Questions (2)

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wondering what you all think about laying some pecan halves neatly on the top of this, during the cooking time, once the custard has set enough to support them . . . (I'm looking for alternatives to the traditional pecan pie that my husband so adores.) ;o)

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over 1 year ago mdm

very sweet, but delicious, thank you!

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over 1 year ago favabean

A divinely rich and creamy tart. It reminded me of those candies from the maple sugar vendor in Union Square. Everyone at Thanksgiving loved it! And because I can't leave well enough alone, I made it again last night and substitued half the heavy cream with sour cream; it gave it some nice tanginess. Mine did not come out as brown as yours however. I wonder if i shouldn't give it another 5 min...

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Like this idea. And yes, maybe a few more minutes would help, but you don't want to overcook the custard.

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over 1 year ago Savorykitchen

Delicious! Two comments/data points: first, a low oven is essential. I baked this off in an oven that was a little hot, and yes everything boiled over. Still fantastically delicious however, so no worries (and the little crispy bits on the edge of the baking pan were addictive. Second, I had a little extra filling (had to use a smaller tart pan that was called for), so I baked it in a ramekin alongside and ended up with maple pudding. Cook's treat!

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over 1 year ago Billy Post

I cooked this for Thanksgiving dinner and everyone agreed it got 10 out of 10 points! Very nice and smooth and very rich. This will be another go-to recipe for guests and potlucks.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Great to hear this!

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over 1 year ago JadeTree

This was the dark horse winner of Thanksgiving dessert! I am usually indifferent to maple, but when I saw this recipe, I went straight out to get grade B syrup and wedged this into the already hefty holiday dessert line up. This is heavenly and its ease is astonishing for the pay off. I love how the teeth glide through the creamy topping and then suddenly snap through the crust. Everyone raved about it and the traditional, albeit delicious, pumpkin pie was an abandoned shrine as everyone rushed for seconds of this tart. This is going into my dinner party and desserts-to-take lists and my mother has already requested it for her birthday in February. So glad I embraced the serenity ;)

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad the tart was received so well. Thanks for giving it a try.

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over 1 year ago sticksnscones

Wonder if I did anything wrong. After about 15 minutes I noticed it was bubbling up & was about to go spill out of the pan. I took it out & it did settle down. I looks more like the picture now but was it supposed to bubble like that?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

No, it shouldn't have bubbled, but I wonder if your oven runs a little hot? Did it taste ok?

Stringio

over 1 year ago brockbier

I had the same problem. I'm wondering if it has to do with altitude as water boils at around 200 degrees where I live. The other problem I had was that the boiling pushed the flour to the top and failed to create the gluten suspension in the custard so it didn't set up properly. Next time I'm going to make the filling on the stove and pour into either a pre-baked tart or smaller puff pastry shells and see how it turns out.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I wish I knew more about high altitude cooking. How about trying baking it with the oven at 325?

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over 1 year ago Tomás Regalado

Looks wonderful! Why flour and not eggs as thickener?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I wondered the same thing, and was actually quite skeptical. The recipe was sent to us from Left Bank, a restaurant in NYC (and glad you asked this question because I just realized that the credit is not here, but in the blog post, so I'll add it here as well), and they called for flour. So I tried it and it works well. Makes for a slightly less rich custard.

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over 1 year ago richmon.lisa

Could I make this a day ahead? Would I store it in the fridge?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, totally -- let it cool completely, then store it in the fridge and let it come to room temperature before serving. Oh -- and do serve it with creme fraiche or Greek yogurt. Some people who have made it have noted that it's sweet and you want the creme fraiche or yogurt to work as a tangy counterpoint. Plus a dollop of either looks great on the tart!

Stringio

over 1 year ago NYNCtg

This is it. Thanksgiving dessert. I can't wait to try it.

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over 1 year ago MaryWynn

Could I make this in a glass pie pan? I don't have a tart pan but I want to make this tonight!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Absolutely. Hope you like it!

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over 1 year ago MaryWynn

So I had a moment of panic when I took the glass pie pan out of the fridge and put it in the oven, but it survived and was a success. This is going in the recipe box.