Today: Amanda goes monochromatic with this Maple Cream Tart.
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I'm sure you don't need another Thanksgiving dessert recipe to add to your list, and yet I must contribute just one more. This one, this maple cream tart, will go toe to toe with your pumpkin pie, and put any other dessert on the canvas.
It's the Tom Wolfe of tarts, nattily dressed in a single color. Its maple cream is gently sweet and as 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.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.