Make Ahead

Maple Cream Tart

November 16, 2012
Photo by Mark Weinberg
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 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • Maple Cream Filling
  • 1 cup packed light brown sugar
  • 1/4 cup maple syrup (preferably grade B)
  • 1 1/4 cups heavy cream
  • 1/4 cup all-purpose flour
  • Creme fraiche or Greek yogurt, for serving
In This Recipe
  1. Tart Pastry
  2. 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.
  3. 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.
  4. 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.
  1. Maple Cream Filling
  2. Lower the oven to 350 degrees.
  3. 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.

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Amanda Hesser

Recipe by: Amanda Hesser

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.