10.13.2014

Nutmeg Maple Cream Tart


If the New York Times and Smitten Kitchen said so, this tart just had to be good! Deb adapted the Times recipe and I slightly adapted hers. It's a lovely custard tart with strong maple overtones and a touch of nutmeg. Perfect for fall, easy to make and the only problem is keeping your fork out of it before it cools!

Nutmeg Maple Cream Tart
Adapted from Smitten Kitchen




Ingredients:
3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust or tart shell (I used my tart crust recipe, see below)

Method:
Preheat oven to 350°F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

Whisk together egg yolks and egg in a bowl. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.


Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.



Tart Crust
Ingredients:
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
  1/4-inch cubes

Method:
In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until the mixture looks like cornmeal.
Mix the yolk, water and vanilla together and add to the dough. Pulse until it comes together. Form into a disk and wrap in plastic wrap and refrigerate for 30 minutes. 

Barbara's note: Check out this recipe on my other blog for some quick and easy maple tarts; click HERE.


20 comments:

  1. I agree with you about the sources of the recipe. You can't go wrong with the NYT and Deb! Sounds like the outcome was great.

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  2. I also agree you can't go wrong with the Times and Smitten Kitchen. It's definitely maple time of the year.
    Sam

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  3. Omy ! Barbara this look absolutely wonderful!
    xo

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  4. I bet it is great! I have maple syrup lovers in my family..Thank you!

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  5. Oh that sounds good! Custard tart is so hard to beat!

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  6. Oh this sounds wonderful! Thank you for sharing.

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  7. Maple, Cream and Nutmeg all baked in a tart!!! Oh my Barbara, if that doesn't scream Fall to Marion I don't know what will, lol…I really should not tell her about these, ever!!! Oh so dreamy and I'm sure delicious!!!

    Thank you so much for sharing, Barbara...

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  8. Dear Barbara, Such a beautiful tart!! I bet it was delicious. It would not last long in my home. Blessings dear. Catherine

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  9. I think it sounds wonderful. I love maple...

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  10. This maple cream tart looks so beautiful.

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  11. I haven't cooked with enough maple yet this year. Time to change that! Love the sound of this tart!

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  12. I'm a sucker for anything maple! This looks so pretty!

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  13. Hi Barbara, love everything Smitten Kitchen does, she is so talented. What a gorgeous tart you made, fantastic combination.

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  14. Hello Barbara,
    Thank you for you most welcome visit and kind words.. So happy you enjoyed Cosmo..
    Enjoy your week
    Penny

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  15. This must be truly delicious, Barbara! Excellent sources indeed coming from the NYT and SK. I love your maple candy decor :)

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  16. Oh Barbara, this tart sounds and looks delicious....I love the maple in it...such a nice Fall treat.
    Have a great week :D

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  17. this looks good enough to be in contention for the thanksgiving dessert table! wonderful creation!

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  18. Oh I do love anything with maple syrup in it. Beautiful pie and splendid idea just in time for the season of maple desserts.

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  19. Oh do I love maple! Your tart looks absolutely lovely…a perfect dessert for the fall! In fact I see one on my Thanksgiving table…a lovely addition!

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  20. a fine recipe for the upcoming holidays--and it looks like it is "easy as pie" to make.

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