Whipped cream, diced jelly and maple crumble make the simple filling of this tart shine. However, you can choose the level of complexity you prefer by preparing all or just a few of these garnishes, for a dessert that can range from modest to very stylish.
Ингредиенты
- 1 cup (150 g) unbleached all-purpose flour
- ½ cup (65 g) icing sugar
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, cold and diced
- 1 tbsp (15 ml) ice water
- 1 can (300 ml) maple-flavoured or regular sweetened condensed milk (see note)
- 1 cup (250 ml) maple syrup
- 2 eggs
- ¼ cup (40 g) unbleached all-purpose flour
- 2 tbsp unsalted butter, softened
- 2 tbsp maple sugar
- 1 tbsp corn starch
- 1 pinch fleur de sel
- ½ tsp gelatin
- 1 tbsp (15 ml) cold water
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp maple sugar or regular sugar
- ½ vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 2 tsp gelatin
- ¾ cup (180 ml) cold water
- ¾ cup (180 ml) maple syrup
- ¾ cup (180 ml) maple-flavoured or regular dulce de leche (see note)
Инструкция
- In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds or until smooth.
- Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1 inch (2.5 cm) deep tart pan with removable bottom. Prick the dough with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights.
- Bake for 18 minutes or until the crust is lightly golden. Gently remove the pie weights and foil.
