Maple Buttermilk Tart
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
41
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 large
Egg Yolk (lightly beaten)2 cup
Maple Sugar3 cup
Buttermilk1 tsp
Vanilla Extract2 large
Egg (lightly beaten)Directions:
1
For the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine
2
Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses
3
Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses
4
The dough should just hold together when you squeeze it in your palm
5
If not, add 1 teaspoon of cold water and pulse briefly
6
Turn the dough out onto a lightly-floured work surface
7
Smear out the dough across the work surface using the heel of your hand until it begins to come together
8
Gather the dough back together and shape it into a disc
9
Wrap in plastic and chill for 1 hour
10
Let the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack)
11
Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter
12
Fit the dough into an 8-inch tart pan with a removable bottom
13
Don't worry if it cracks a bit; you can patch it with some of the trimmings
14
Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang
15
Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit)
16
Chill in the refrigerator for 30 minutes
17
Preheat the oven to 350 degrees F
18
Position the rack on the lowest rung of the oven and put a baking sheet on top
19
Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice
20
Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes
21
Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes
22
Reduce the heat to 325 degrees F
23
Let cool before adding the filling, about 10 minutes
24
For the filling: Pulse the maple sugar, flour and salt in a food processor until combined
25
Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again
26
Add the eggs and pulse until just combined-don't over-mix
27
Strain into the tart shell
28
Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes
29
Cool on a rack for at least 45 minutes
30
Serve warm or at room temperature, garnished with cookies as desired