Apple Maple Tart
Makes 1 (9-inch) tart
  • Pâte Brisée (recipe follows)
  • 1½ cups (506 grams) pure maple syrup
  • ¼ cup (60 grams) heavy whipping cream
  • 3 large egg yolks (56 grams)
  • ⅛ teaspoon kosher salt
  • ¼ cup (32 grams) cornstarch
  • ¼ cup (60 grams) water
  • 1 tablespoon (14 grams) unsalted butter
  • 1 teaspoon (5 grams) fresh lime juice
  • Garnish: Candied Apple Slices (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  3. Bake for 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool completely on a wire rack.
  4. In a medium saucepan, bring maple syrup and cream to a boil over medium-high heat. Cook for 5 minutes; reduce heat to medium.
  5. In a medium bowl, whisk together egg yolks and salt. In a small bowl, whisk together cornstarch and ¼ cup (60 grams) water. In a slow, steady stream, add maple syrup mixture to egg yolk mixture, whisking constantly. Return egg mixture to saucepan. Stir in cornstarch mixture. Bring to a boil; cook, stirring constantly, until mixture is thickened, about 10 minutes. Stir in butter and lime juice. Let cool slightly. Pour into prepared crust. Refrigerate until filling is set, about 2 hours. Garnish with Candied Apple Slices, if desired.
Recipe by Bake from Scratch at