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Author Notes: Taking my maple, Meyer, and muscovado pudding from last week, I have added marscapone to create a rustic pie with a chestnut flour-based crust. I baked this in a regular size pie shell, and it was just shy of filling it with a very shallow custard as you can see in the photo. Interestingly, the custard did not crack. But then after I drizzled some maple syrup on top, cracks formed exactly along the lines of syrup. I really liked the branchlike patterns this created. The pattern and color reminded me of my witch hazel that is now just in bloom. I have included photos to document this process. I love the flavors. The second time that I made this I doubled the marscapone. I like that this tart is not really deep, but intense. —Sagegreen
Makes one pie tart
- 1/2 cup chestnut flour
- 1 cup white whole wheat flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons dark muscovado sugar
- 4 ounces cold unsalted butter, cubed
- small glass of ice water
- 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.
- In 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.
- 4 egg yolks, chilled
- 1/3 cup dark muscovado sugar, packed
- 1/3 cup maple syrup, grade B if possible
- 1 tablespoon chestnut flour
- 1 cup marscapone
- zest of 1/2 Meyer lemon
- 1/3 cup Meyer lemon juice
- dollops of marscapone or whipped cream, lemon flavored if desired
- glaze of 1 part maple syrup (grade A preferred here) and 1/4 part Meyer lemon juice, optional
- peel of Meyer lemon, as garnish
- 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.
- Pour 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.
- To 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)