Maple Sugar Tart
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Salt2 tbsps
Vegetable Shortening (cold)2 cups
Maple Sugar (granulated *)1 cup
Heavy Cream2 large
EggDirections:
1
Make pastry: Whisk together flour and salt
2
Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps
3
Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated
4
Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test
5
(Do not overwork dough, or pastry will be tough
6
) Turn dough out onto a work surface and divide into 4 portions
7
With heel of your hand, smear each portion once in a forward motion to help distribute fat
8
Gather dough and form it, rotating on work surface, into a disk
9
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
10
Preheat oven to 350°F
11
Roll out dough into a 12-inch round and fit into tart pan
12
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge
13
Prick bottom all over with a fork
14
Line bottom and side of pastry with foil and fill with pie weights
15
Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more
16
Remove shell from oven but leave oven on
17
Whisk together flour and salt
18
Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps
19
Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated
20
Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test
21
(Do not overwork dough, or pastry will be tough
22
) Turn dough out onto a work surface and divide into 4 portions
23
With heel of your hand, smear each portion once in a forward motion to help distribute fat
24
Gather dough and form it, rotating on work surface, into a disk
25
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
26
Preheat oven to 350°F
27
Roll out dough into a 12-inch round and fit into tart pan
28
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge
29
Prick bottom all over with a fork
30
Line bottom and side of pastry with foil and fill with pie weights
31
Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more
32
Remove shell from oven but leave oven on
33
Make filling while pastry is baking: Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes
34
Remove from heat and add nuts, then cool slightly
35
Whisk eggs in a bowl, then gradually whisk in nut mixture
36
Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes
37
Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes
38
Remove from heat and add nuts, then cool slightly
39
Whisk eggs in a bowl, then gradually whisk in nut mixture
40
Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes