Maple Syrup Tart
Posted on October 25, 2011Our 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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