Maple Crème Tarte

Introduction to Maple Crème Tarte

Maple Crème Tarte is a delightful dessert that originates from the rich and flavorful culinary tradition of Canada. This tart encompasses the quintessential ingredient of Canadian cuisine - maple syrup. Maple syrup has been a staple sweetener and flavor enhancer for many who live in the colder northern climates where maple trees thrive. It is often harvested during the early months of spring, symbolizing the end of winter and the beginning of the warmer seasons.

As a dessert, Maple Crème Tarte brings together the rustic charm of a country kitchen with the sophistication of a classic French pastry. This dessert is perfect for those who love a rich, creamy texture paired with the unmistakable taste of maple. It is a favorite at autumn gatherings, especially those that celebrate harvest and Thanksgiving in Canada. However, its popularity has spread far and wide, and it's now enjoyed by dessert enthusiasts around the world.

Ingredients

• All-Purpose Flour - 250g
• Unsalted Butter - 150g (cold and chopped)
• Icing Sugar - 50g
• Egg - 1, beaten
• Water - 2 to 3 tablespoons (ice cold)
• Heavy Cream - 300ml
• Maple Syrup - 150ml
• Cornstarch - 3 tablespoons
• Vanilla Extract - 1 teaspoon
• Salt - a pinch

Preparation

Step 1: Prepare the Pastry

To begin making the perfect Maple Crème Tarte, you first need to prepare a buttery pastry crust that is both tender and flaky. Start by combining all-purpose flour and icing sugar in a large bowl. Add the unsalted butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

Mix in the beaten egg and add ice cold water gradually until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.

Step 2: Roll Out the Pastry

Once the pastry dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface until it is roughly 1/8 inch thick. Transfer the dough to a 9-inch tart pan, ensuring it fits snugly against the sides. Trim any excess dough from the edges with a sharp knife. Prick the bottom of the pastry with a fork and refrigerate for another 30 minutes to reduce shrinkage during baking.

Step 3: Blind Bake the Pastry

Preheat your oven to 375°F (190°C). Line the chilled pastry case with parchment paper and fill it with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment, and continue baking for another 10 minutes until the crust turns golden brown. Allow it to cool completely.

Cooking Process

Step 1: Making the Maple Crème

While the tart shell is cooling, prepare the maple syrup crème. In a medium saucepan, combine the heavy cream, maple syrup, and a pinch of salt. Stir over medium heat until the mixture begins to simmer.

In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Gradually whisk this into the simmering cream mixture until it thickens. Remove from heat and stir in the vanilla extract.

Step 2: Filling the Tart

Pour the maple crème into the cooled tart shell and smooth the top with a spatula. Refrigerate for a minimum of 4 hours or until set before serving.

How to Enjoy Your Maple Crème Tarte

Once your Maple Crème Tarte has set, it is ready to serve. This dessert is perfect when accompanied by a drizzle of maple syrup and a dollop of whipped cream. The creamy texture of the tart coupled with the intense flavor of maple makes it a crowd-pleaser.

Pair this indulgent tart with a cup of freshly brewed coffee or a serving of hot tea for a perfect ending to any meal. Whether you serve it at a family gathering or as a sophisticated end to a dinner party, the Maple Crème Tarte is sure to impress.