Home » Recipe Type » Desserts » Pies, Tarts and Cobblers » Maple Cream Tart
3 from 3 reviews
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Sometimes things just work out for the best. Just as I was about to declare Thanksgiving ruined — my third corn syrup-less pecan pie tasted just as curdled and watery and messy as my first — I took a stab at yet another recipe, making a most-delectable discovery in the process: maple cream tart, a recipe Food52 adapted from NYC’s Left Bank.
I am in awe of this tart’s texture. The absence of eggs makes it exceptionally light yet somehow it tastes as smooth and creamy as an untorched crème brûlée. For maple syrup lovers, nothing could be more delicious, and best of all, it’s a cinch to assemble. The custard, as promised, comes together in two minutes and while the tart shell requires a blind baking, the assembled tart bakes in just twenty-five minutes.
I know it’s very late in the game to start switching up dessert menus, but if you’re still looking for something to serve or perhaps to bring to a Thanksgiving feast, this one is just as festive as any of the classics. For me, it’s even better and will always be considered the tart that saved Thanksgiving 2012. Gobble Gobble.
Maple Cream Tart
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
3 from 3 reviews
- Author: Alexandra Stafford
- Total Time: 1 hour 15 minutes
- Yield: 1 tart
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Description
**Update: I’ve made some changes based on a few comments regarding spillage.**
- First: This is a sweet tart. Do not make it if you tend to like less sweet desserts. A dollop of crème fraîche offsets the sweetness, but it’s still sweet.
- I never blind bake anymore — I don’t think it’s necessary. I’ve adjusted the recipe below to reflect how I make my tart dough and freeze it prior to baking it.
- If you are using a 9-inch tart pan, you may want to use these proportions for the filling. I made the tart yesterday (10/11/2019) and had no issue with spilling:
- 3/4 cup (165 g) light brown sugar
- 3 tablespoons maple syrup
- 1 cup heavy cream
- 3 tablespoons (28 g) all-purpose flour
- I just ordered an 11-inch tart pan and will revisit the recipe once it arrives with the original proportions.
Source: Food52
Ingredients
**Please See Notes Above Before Making: You may need to adjust quantities based on the size of your tart pan.**
For the tart dough:
- 1 1/4 cups (160g) all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon table or kosher salt
- 8 tablespoons (4 oz | 114g) cold, cubed butter, salted or unsalted
- 1/4 C. + 1 T. (71 g) ice water
For the filling:
- 1 cup (195 g) packed light brown sugar
- 1/4 cup maple syrup
- 1 1/4 cups heavy cream
- 1/4 cup (32 g) all-purpose flour
- 1/4 teaspoon kosher salt
- Creme fraiche or Greek yogurt, for serving
Instructions
- Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of it. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a tart pan with a removable bottom. Fit the dough into the pan, trimming the edges. Transfer to freezer for 30 minutes.
- Make the tart. Preheat the oven to 350ºF and place a rack in the center of the oven. In a medium bowl, whisk together the sugar, maple syrup, cream, and flour until smooth. (Please see notes above regarding quantities if using a 9-inch tart pan.) Pour this mixture into the tart shell. Bake until the maple cream just sets — it should still jiggle a little — 20 to 25 minutes. Let cool. Serve sliced with dollops of crème fraiche or Greek yogurt. (Store in fridge if making a day in advance. Bring to room temperature briefly before serving.)
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
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Margherita —Reply
This looks fantastic. I like the fact that it has quite a hard top similar to a creme brulee. Gonna give this a go pretty soon!
alexandracooks —Reply
Margherita — I hope I get to you in time — the top actually is not hard at all. It looks kind of crispy in the photos, but it’s really soft. The texture is like an untorched creme brulee. I hope that makes sense. Torching it, however, might be a brilliant idea!
talley —Reply
It’s never too late to change things up. For those of us who are incredibly indecisive there is still PLENTY of time. right? Well for me at least since we are celebrating on Saturday. I’m now debating between this and a quince crostata. hmmm. I’m already making some pumpkin squares that I saw in the blog world. This just sounds so damn good. Oh my goodness. I thought about making pecan pie but you can’t find corn syrup here and I guessed it would be impossible without. Although I do have a friend who says she made a good one, I’ll ask her for her secret.
Happy turkey and stuffing day!
alexandracooks —Reply
Talley, a quince crostata sounds heavenly! Make that. I want to read about it 🙂
Alicia (foodycat) —Reply
I hope you and your family have a wonderful Thanksgiving tomorrow, Ali! This really is a gorgeous-looking pie. Nicer than pecan, I think!
alexandracooks —Reply
Thank you, Alicia! I much prefer this to pecan pie, though my disastrous experiments could have something to do with that.
SallyBR —Reply
WOW, first of all let me say that I am beyond impressed that you would try to make a recipe three times! That is commitment!
I think your maple concoction is perfect! We are not making dessert this year, but I am pinning your version for the future… luscious!
Happy Thanksgiving!
alexandracooks —Reply
SallyBr — or stupidity? 🙂 The cost of throwing away all of those pecans and butter was a little painful. Next time I try that experiment, I will make crustless versions…not sure why I didn’t think of that sooner.
Lucy T. —Reply
So glad you made this! I saw it yesterday and bookmarked it to try. Will do for sure now. I’m also dying to make the Paule Caillat brown butter crust they posted a while back https://www.food52.com/blog/2237_paule_caillats_brown_butter_tart_crust
alexandracooks —Reply
Lucy T — I am dying to try this too! If I hadn’t had extra dough on hand, I was going to make this very crust. I’ve had it bookmarked, too. If you make it, will you report back? Happy Thanksgiving!
The Life of Clare —Reply
This looks absolutely delicious! It’s definitely the time of year for baking wonderful sweet treats!
D. —Reply
I’m wondering what happens with the beans or dried rice you use as a pie weight after baking. It’s not possible to still cook them, is it? Do you throw it away or is there anything I can still use them for?
alexandracooks —Reply
D — I have had these beans for probably 5 years. I just store them in a ziplock bag once they have cooled down and reuse them when I need to. I have never tried cooking them, but I imagine at this point it would not turn out well. After one blind baking, they might be able to be reused? I can’t say for sure, but I suspect it alters the flavor/consistency.
Sarah H —Reply
Have you ever used lyle’s golden syrup? I love that stuff- it tastes like carmelized sugar and has a consistency like corn syrup, only a little thicker. I just saw this recipe which made me think of you:
https://www.kingarthurflour.com/recipes/lyles-golden-pecan-pie-recipeMaybe give it a try next year!
alexandracooks —Reply
Sarah — No, I haven’t! THank you thank you. I will try it soon.I would love to serve a pecan pie for Xmas — it’s my husband’s favorite. Happy Thanksgiving!
Making this right now! You helped solve my Thanksgiving dessert conundrum. 🙂
Happy Thanksgiving!
alexandracooks —Reply
Lindsey — I hope it turned out well for you. Happy Thanksgiving!
Jes —Reply
What a lovely blog you have! I love coming back here!
The dessert looks amazing!
/Jes, Sweden
alexandracooks —Reply
Thanks, Jes!
dalton —Reply
Ummm. This looks ridiculous. I saw it too late for Thanksgiving, but I am already trying to scheme up a dinner party I can throw in the next few weeks just so I have an excuse to make this tart. I cannot wait!! Hope all had a great thanksgiving with your family!! How did the kids like all of the turkey day food? Mine enjoyed it, but were more interested in the post dinner pie…..
alexandracooks —Reply
Dalton — it has been too long! Graham gobbled up everything; Ella turned her nose at everything but the bread and then ate salmon salad instead…she’s such a pill. I hope you like this tart…I think it is just delectable!
Lucy T. —Reply
For sure for sure I will report back when I make the brown butter crust. I’m just indecisive over what to fill it with for the first try. Too many choices! Delicious choices.
Hope you and yours had a great thanksgiving!
alexandracooks —Reply
Lucy T — I hear you…too many choices!
Tracy {pale yellow} —Reply
Ever since I visited Vermont in the spring I have been obsessed with maple syrup. I’m so excited to try this tart that features my new favorite ingredient!
alexandracooks —Reply
Good luck with it Tracy!
wanda —Reply
I’m going to do a trial run of this – looks great! Being from the South, I’m going to use cane syrup (made every year by Marvin, an 85 year old Southern gentleman) rather than maple. I always use pennies to do blind baked crusts 🙂
alexandracooks —Reply
Wanda — I’m intrigued by cane syrup. I wonder if I can find it in VA. And I wonder if that would make a nice substitute for corn syrup in a pecan tart?
Lori @ RecipeGirl —Reply
One big spoon and a napkin, and I’m all set w/ this one! I hope it was as good as it looks!
alexandracooks —Reply
Oh, Lori, it is! You would love it!
Lucy T. —Reply
I finally ended up making it today with some Saskatoon berries (local but frozen, they’re not in season now) and a ricotta cream filling. The crust was so tasty. It really is kind of magical how it comes together.
Now that I’ve baked it blind and filled it I feel more ready to experiment with it. I think maple cream must be next! Lemon curd would be great too…
alexandracooks —Reply
Amazing! I really need to make this soon. I commented on your beautiful tart post, but I am curious about your ricotta cream (baked or not?) and am drooling over the whole ensemble. It just looks and sounds so delicious!
Lucy T. —Reply
Thanks for your comment, Alexandra! I’ll just answer you here because your site is much more fun. 🙂 Unbaked filling. I was really lazy and just mixed a cup of ricotta with about an 1/8 cup of powdered sugar and a heaping teaspoon of lemon zest. Then topped with berries (which were mixed with a tsp lemon juice and a tablespoon more powdered sugar and a few drops of Cassis). Then I filled the already-baked tart with those. I think a mascarpone filling would have been even nicer but I didn’t have any on hand. I’ll see how it stood up today but we had another piece of the tart for a late dessert last night and the shell was not soggy at all.
Can’t wait to see what you do with it!alexandracooks —Reply
Thank you, Lucy T…it is so much fun! That filling sounds heavenly, seriously. Love the idea of lemon zest. That would complement any berry. And the addition of Cassis with the berries sounds completely delicious. That is a nice way to make any tart feel a little more special, which is the goal this time of year. Mascarpone also sounds delicious, but honestly, I think your ricotta cream sounds more so. Can’t wait to try it and the brown butter tart shell. Thanks!
lauren —Reply
Well, I’m a little late to the game on this, but I just baked this beautiful tart and topped it with roasted blueberries that have been tossed with juice from a blood orange and little sugar. They’ve sunk into the top quarter inch of the cream and now I’m cooling the whole thing in the fridge to see how it sets up together!
Let’s hope the local potluck enjoys it! :^)
alexandracooks —Reply
Lauren this sounds magnificent! Love the idea of the blueberries tossed with blood orange juice…so elegant. Hope it tasted as wonderful as it sounds!
johnnyD —Reply
If you are looking for the perfect corn syrup-free pecan pie, check out Cook’s Illustrated’s recipe…and it’s sweetened with maple syrup. Delicious!
alexandracooks —Reply
Johnny — thanks so much for the tip! All of my attempts failed. I thought I was close with one, but it ended up a curdled mess. Will definitely find the CI recipe and give it a go. Thanks!
BeccaJ —Reply
So I’ve made versions of this TWICE now to practice for Thanksgiving. First off, the crust is amazing! I made leaves out of the scraps for a garnish and could not stop eating them plain.
On to the filling. The first time I made it exactly according to your recipe and I really liked it (like you, I only had Grade A syrup in the fridge), but the husband wasn’t wowed.
The second time, I reduced the brown sugar to about 2/3, used Grade B, and then after chilling, covered in sugar in the raw and bruleed with the torch. Try this! The burnt sugar tones cut the sweetness a bit and give it that brulee crunch. This will definitely be on the Thanksgiving table. Thanks for sharing!
alexandra —Reply
Yay! So happy to hear this, Becca! Such a great idea to torch the surface! Because, that’s the best part — when the top gets a little golden — and it’s hard to achieve that with the oven alone. Thanks so much for writing in, and have a happy Thanksgiving!
Teanut —Reply
Hi, I have a question about the maple cream. I want to try to make mini tarts. I am thinking I don’t have to pre-bake the shell. Also, wondering how much of the cream filling I should make for 36 muffin sized tarts… Probably three – recipes worth? Thanks!
Christine —Reply
I happened upon this recipe on Pinterest. Wow! It is so,so,so GOOD! It came together in a snap. I followed the recipe for the most part. I didn’t take the time to roll out the crust and just pressed it in to the tart pan with my fingers. It was still fantastic. Thanks so much. Great recipe.
alexandra —Reply
So happy to hear this, Christine!!
Cynthia Creighton-Jones —Reply
How does this hold up – does it get soft when it sits out at room temp for awhile?
alexandra —Reply
Cynthia, I haven’t made this one in ages … I’m sorry I can’t give a better answer. As I remember, it’s fine for a day, but after that I would guess it would start to deteriorate.
Suzanne —Reply
This looks amazing! And excited that I can try it with my son’s egg allergy. I’ve had luck in the past with this pecan pie recipe using maple syrup: http://www.cookingforengineers.com/recipe/18/Traditional-Pecan-Pie
alexandra —Reply
I hope it turns out well! I haven’t made it in ages.
Chris —Reply
Disaster, Followed the recipe to the letter. Looked very good going into oven, expanded over the top and down the sides (lucky I put a tray under it!). After 25 mins, just a gooey mess!!!! Had high hope for this.
alexandra —Reply
Oh no! So sorry to hear this, Chris … not sure what went wrong. What size tart pan were you using?
Loren —Reply
Mine too. I used a 10 inch tart pan and it bubbles up and over. I followed all of the directions to the letter.
alexandra —Reply
Oh man, I’m so sorry. I’m going to revisit this ASAP.
alexandra —Reply
Updated the recipe with notes for a smaller amount of filling, which works with a 9-inch tart pan.
alexandra —Reply
Updated the recipe with notes for a smaller amount of filling, which works with a 9-inch tart pan.
