Maple Syrup Tart

Our friend Christina discovered that the ingredients for the "Maple Syrup Tart" on page 157 of the book are missing. That is unfortunate because this is a great and very simple recipe. Here are the ingredients that go with the directions.
 
This a great alternative to pumpkin pie for Thanksgiving
 
Maple Syrup Tart
 
1 recipe basic pie dough (see appendix)
 
1-1/2C maple syrup
1C heavy cream
1/4C cornstarch
1/4C cold water
1/2C chopped pecans or walnuts
 
Prepare pie dough and line a 9" pie pan. Fold a piece of aluminum foil around the outer lip of crust to prevent burning while baking. Bake empty shell in a 350 degree oven until bottom crust is brown. Remove from oven and allow to cool completely.
 
 
Combine syrup and heavy cream in a saucepan over medium high heat. While mixture is heating combine cornstarch and water in a small bowl and mix together until smooth. When syrup mixture just begins to boil slowly pour in cornstarch while constantly stirring. Bring back to a boil and cook for 2 minutes until thickened. Remove from heat and pour into baked pie shell. Spread nuts evenly over the top of tart. Let tart cool completely before serving.
 
 
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