Maple Cream Tart

Maple Cream Tart

Walnut Pie Crust

2 1/2 cup all-purpose flour

¼ cup​ ground walnuts

1 T sugar 

1 tsp salt

1 cup ​unsalted butter, cold and cut into cubes

1/4-1/2 cup ​ice cold water, as needed

Combine the flour, sugar, walnuts and salt in a bowl. Add the cubed butter and toss to coat. Empty the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.

Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.

Remove from freezer and add 1/4 cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. We usually end up needing somewhere between 1/3 and 1/2 cup.

Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.

When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 9-inch pie dish. Bake in a 350 F oven until the crust is golden brown. 

Maple Cream Filling

1 cup packed ​light brown sugar

1/4 cup ​maple syrup (preferably grade B)

1 1/4 cups ​heavy cream

2 teaspoons​ Honest John Black Walnut Bitters

1/4 cup ​all-purpose flour

Whipped cream and cocoa nibs for serving 

In a medium bowl, whisk together the sugar, maple syrup, cream, bitters and flour until smooth. Pour this mixture into the cooled tart crust. Bake until the maple cream just sets -- it should still jiggle a little -- 20 to 25 minutes. Let cool.