Luscious Maple Custard Tart

**Update: Based on valuable feedback regarding potential spillage, I’ve made significant adjustments to ensure a perfect tart every time.**

1. First and foremost: This is designed to be a sweet tart. If your preference leans towards less sweet desserts, please be aware. A generous dollop of crème fraîche or plain Greek yogurt serves as a wonderful counterbalance to its sweetness, providing a tangy contrast that truly enhances the experience.
2. For the tart shell, I have evolved my method and no longer find blind baking necessary. The recipe below now reflects my preferred approach, where the tart dough is prepared and frozen briefly before baking, yielding a perfectly crisp crust without the extra step.
3. If you are working with a 9-inch tart pan, it is highly recommended to adjust the filling proportions to prevent any overflow. My recent tests (October 11, 2019) confirm that the following adjusted quantities work flawlessly for a 9-inch pan:
   • 3/4 cup (165 g) light brown sugar
   • 3 tablespoons maple syrup
   • 1 cup heavy cream
   • 3 tablespoons (28 g) all-purpose flour
4. Please note that I am awaiting an 11-inch tart pan, and once it arrives, I will re-test the original proportions and update the recipe accordingly to provide guidance for larger tart pans.

Source: Food52

Ingredients

**Important Note Before You Begin: Please review the notes above. You may need to modify the quantities for the filling based on the specific size of your tart pan to ensure optimal results and prevent spillage.**

For the Flaky Tart Dough:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon table or kosher salt
• 8 tablespoons (4 oz | 114g) unsalted butter, very cold and cut into small cubes (using cold butter is crucial for a flaky crust)
• 1/4 cup + 1 tablespoon (71 g) ice water (ensure it’s truly icy cold)

For the Irresistibly Creamy Filling:

• 1 cup (195 g) light brown sugar, firmly packed (provides depth of flavor and sweetness)
• 1/4 cup pure maple syrup (choose a good quality, dark amber maple syrup for best flavor)
• 1 1/4 cups heavy cream (for richness and a smooth texture)
• 1/4 cup (32 g) all-purpose flour (acts as a thickener, contributing to the tart’s creamy set)
• 1/4 teaspoon kosher salt (enhances the flavors and balances the sweetness)

Suggested accompaniments for serving:

• Creme fraiche or thick, plain Greek yogurt (adds a lovely tangy contrast to the sweetness)

Instructions

1. Prepare the Tart Pastry: Begin by combining the dry ingredients for your dough. In the bowl of a food processor, pulse together the all-purpose flour, granulated sugar, and salt until just combined. Next, add the very cold, cubed butter to the food processor. Pulse the mixture at 1-second intervals, approximately 10 quick pulses, until the butter pieces are roughly the size of small peas. This ensures a tender, flaky crust. Finally, add the ice water and pulse another 10 times. The mixture should appear crumbly, but when you pinch a small amount between your fingers, it should hold together. Transfer this crumbly dough mixture onto the center of a clean tea towel spread on your work surface. Gather the four corners of the towel, twist them together to form a “beggar’s purse,” and gently press the dough into a cohesive round. This method helps to bring the dough together without overworking it.
2. Roll and Chill the Dough: Lightly flour your work surface and turn out the dough. Roll the dough evenly into a 12- to 13-inch round, ensuring it’s large enough to fit your tart pan. Use additional flour as needed to prevent sticking, and periodically flip the dough over to ensure even rolling. Carefully transfer the rolled dough into a tart pan with a removable bottom. Gently fit the dough into the contours of the pan, pressing it firmly against the sides and bottom. Trim any excess dough from the edges for a neat finish. This careful fitting prevents shrinking during baking. Once the dough is in place, transfer the tart pan to the freezer and chill for a minimum of 30 minutes. This crucial step helps the crust hold its shape and prevents it from shrinking significantly during baking.
3. Bake the Maple Cream Tart: While the dough is chilling, preheat your oven to 350ºF (175ºC) and position an oven rack in the center. In a medium-sized bowl, prepare the luscious filling by whisking together the packed light brown sugar, pure maple syrup, heavy cream, all-purpose flour, and kosher salt until the mixture is completely smooth and free of lumps. (Remember to consult the notes above regarding ingredient quantities if you are using a 9-inch tart pan to avoid overfilling). Carefully pour this creamy mixture into your chilled tart shell. Bake the tart in the preheated oven for 20 to 25 minutes, or until the maple cream filling is just set. It should still have a slight jiggle in the center when gently nudged, indicating its creamy texture is intact without being overbaked. Remove from the oven and allow the tart to cool completely on a wire rack. Serve each slice with a generous dollop of crème fraîche or Greek yogurt for an exquisite balance of flavors. If preparing in advance, store the cooled tart in the refrigerator and allow it to come to room temperature briefly before serving to best appreciate its texture and taste.