Maple Syrup Tart with Blueberry Compote and Crème FraÎchePhoto Credit : Kristin Teig | Styling by Catrine Kelty | Handmade Pottery from Mimi Olins of SOFTSET ceramics
If this maple syrup tart tastes familiar, it’s probably because the combination of silky maple custard, crust, and blueberry compote evokes a blueberry pancake breakfast, which is the intended effect. The crust can be made in advance, but it’s best to bake the tart on the same day you plan to serve it; otherwise, it can get soggy.
2–3 tablespoons heavy cream
1 large egg yolk
1 cup plus 7 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 generous pinch kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into cubes
First, make the crust: In a small bowl, whisk together 2 tablespoons heavy cream and the egg yolk. In the bowl of a food processor, combine the flour, sugar, and salt, and pulse to mix. Add the butter and pulse until the butter pieces are the size of small pebbles. Pour in the cream mixture and pulse to combine. If you grab a small handful and squeeze, it should hold together. If it doesn’t, add the remaining cream and pulse again to incorporate.
Turn the dough out onto a sheet of plastic wrap, and use the wrap to gather the dough into a ball and then flatten it into a disk. Refrigerate for at least 20 minutes and up to overnight.
Remove the dough from the refrigerator and roll between two sheets of parchment paper into a 10-inch circle. Peel off the top parchment, transfer the dough, unpeeled side down, to a 9-inch tart pan with a removable bottom. Remove remaining parchment and press the dough into the corners of the pan. Roll the pin over the top of the tart pan to cut off excess dough, then prick the bottom with a fork. Freeze for at least 30 minutes and up to overnight.
Preheat the oven to 375°. Line the pastry shell with a sheet of parchment paper and fill with pie weights. Set the tart pan on a rimmed baking sheet and bake for 15 minutes, then remove the paper and pie weights. Return to the oven and bake until the crust is golden brown, 10 to 15 minutes longer. Remove and reduce oven temperature to 350°.
1 cup maple syrup, preferably dark amber
½ cup heavy cream
2 large eggs
1 tablespoon all-purpose flour
1 generous pinch kosher salt
Next, make the filling: In a bowl, whisk together the syrup, cream, eggs, flour, and salt. Pour the filling into the crust (still set on the baking pan), then return the tart to the oven and bake until the custard is puffed and set, 25 minutes. Let cool completely on a wire rack, then unmold.
2 teaspoons cornstarch
1⁄4 cup granulated sugar, divided
2 cups fresh blueberries
8 ounces crème fraîche
While the tart bakes, make the blueberry compote. In a small bowl, stir together the cornstarch and 1 tablespoon sugar. Put the remaining 3 tablespoons sugar in a small saucepan over medium heat. Let the sugar cook, without stirring, until it has melted and is a pale golden color. Add 1 cup blueberries. The sugar will seize, but as the blueberries release their juices it will melt again. When the sugar has melted and the mixture looks juicy, stir in the cornstarch mixture and let come to a boil. Remove from the heat and immediately stir in the remaining 1 cup blueberries. Let cool.
To assemble the tart: Put the crème fraîche in the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a hand mixer). Beat for 1 to 2 minutes, just until it looks creamy and holds peaks. With a small offset spatula or the back of a spoon, spread the crème fraîche over the surface of the cooled tart. Spoon the blueberry compote onto the center and gently spread it outward, leaving a border of crème fraîche exposed. Chill for at least 30 minutes before serving. To serve, cut into wedges.