Monday, November 25, 2019

Maple Tart

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar StencilIn September, my husband and I took a little trip to New England for our 5th wedding anniversary.  Neither of us had ever been that far northeast, and we were hoping to catch the leaves turning at just the right time, drive along the coast enjoying the views and the salty air, eat lots of fresh seafood and catching up on sleep.  And we were able to do everything except for much leaf-peeping; with the late hot summer weather, we ended up timing our trip a few weeks too early to see much of the leaves' changing colors, but even so, it was really beautiful there.  I especially loved driving around the gorgeous wooded neighborhoods with charming homes surrounded by old, towering trees.

We picked apples in New Hampshire, ate lobster rolls in Maine and, of course, tasted pure maple syrup at a sugar shack in Vermont.  We brought home a big bottle of our favorite syrup, and it's been absolutely delicious on pancakes and waffles.  Our boys already have a taste for the good stuff, since we never use anything but pure maple syrup in our house.

With it being almost Thanksgiving, I've been baking one pie each week this month, trying to spread out the sweets a bit so that we get all of our favorites throughout the holiday season, but don't feel overwhelmed with too much pie all at once.  Last week's pie was this delicious Maple Tart, made with some of our Vermont maple syrup.





Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil




Baked in a crisp shortbread pastry crust, the filling is very similar in flavor and texture to a pecan pie (but without the pecans and slightly less gooey), with delicate, buttery maple notes.  Maple whipped cream adds even more maple flavor to this dessert, and I'm seriously crushing on those soft swoops of cream, still rippled from the mixer beaters.

Since the filling is baked for such a short time, the pastry crust is blind-baked first to ensure it is golden brown and crisp.  While the crust bakes, the filling is quick and easy to get ready.  Maple syrup is whisked together with corn syrup, brown sugar, cream, melted butter, eggs and vanilla.  A little fine almond flour thickens it just a bit and a pinch of salt (as well as a good amount of salt in the crust) rounds out the sweetness.

When I shared this pretty tart on Instagram, I had such a great response to the powdered sugar design on top, that I decided to share with my readers how I made it.  First, you have to use non-melting powdered sugar (I purchased mine on Amazon).  Regular powdered sugar or icing sugar will melt and get splotchy when sprinkled onto desserts, but this stuff is pretty magical.  It stays put for days, never melting into your dessert, so your design stays absolutely perfect.  I actually made the stencil myself, so I scanned it in and included a link below to the free printable with instructions for how to use it.

This maple tart was so fantastic, it's definitely going on my list of must-bake holiday treats for many years to come.




Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil

Maple Tart, Maple Pie, Thanksgiving Desserts, Christmas Desserts, Pie Decorating, Thanksgiving Pie, Powdered Sugar Stencil




Click Here for Free Printable Stencil Template
(Download from Dropbox)



Maple Tart
printable

Crust.
  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon coarse Kosher salt
  • 10 tablespoons cold, unsalted butter, diced
  • 1 egg, yolk and white separated
Filling.
  • 1/2 cup good quality, pure maple syrup
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup heavy whipping cream
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup fine almond meal/flour
  • 1/8 teaspoon coarse Kosher salt
Maple Whipped Cream.
  • 1 cup heavy whipping cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon maple extract

Crust.
In a large bowl, whisk together the flour, sugar and salt.  Scatter the butter pieces over the flour, then use a pastry cutter to cut the butter into the flour until very small pieces of butter remain.  Add the egg yolk and toss with a fork, then use your hands to work the butter and egg yolk (reserve the egg white for later) into the crumbs until evenly distributed, moistened and the mixture starts to come together; when you squeeze a handful of crumbs together in your fist, they should hold together like dough.

Dump the dough crumbs into a 9-inch round tart pan with a removable bottom.  Spread the crumbs out then press them firmly and evenly against the bottom and up the sides of the pan all the way up to the top edge.  Use a fork to lightly prick or "dock" the crust.  Freeze for one hour (or overnight, if you want to prepare it in advance).

Preheat the oven to 375.  Use a pastry brush to brush the frozen crust lightly with the reserved egg white.  Lay a piece of parchment paper over the crust, and fill with dried beans (or ceramic pie weights), spreading the beans out to fill the paper around the edges.  Set the pan on a baking sheet.

Bake the crust for 20 minutes.  Carefully, remove the beans and the paper, and bake, uncovered, for an additional 10 minutes until the crust is golden brown.  Remove from the oven and reduce the oven temperature to 350.

Filling.
In a large bowl (you can just use the same bowl you mixed up the crust in), whisk together all of the filling ingredients.  After pre-baking the crust, whisk up the filling again, and pour into the hot crust.  Cover the edges of the tart with a pie shield so they don't get overly brown.  Taking care not to slosh the filling, carefully return the tart to the oven.  Bake at 350 for 30 minutes.  The top of the filling will be golden brown, puffed up a bit, and should still have a slight jiggle; as it cools, it will flatten back out and the filling will set up.

Set the tart on a wire rack and cool completely (or overnight) before decorating and/or serving.

Garnish.
If decorating with powdered sugar, make sure you are using non-melting powdered sugar.  I've purchased mine on Amazon.

For the maple whipped cream, use an electric mixer to beat all ingredients until soft peaks form.

Recipe and design from Curly Girl Kitchen
Yields 8-10 servings

1 comment :

  1. Sooo nice of you to share the template too! Yes it is show stopping and many kudos to you!!LOVEEEE it!And great pics as always!

    ReplyDelete

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