Nutmeg-Maple Cream Tart

*Post by Angela.

So remember way back when I said that I made TWO pie crusts? When I saw this nutmeg and maple cream pie on smitten kitchen, I knew exactly what I was doing with my leftover dough. I couldn't, after all, pass up an opportunity to use Vermont maple syrup (Mark is from Montpelier).

List of ingredients for the pie:

• 3/4 cup maple syrup
• 2 1/4 cup heavy cream
• 4 egg yolks
• 1 whole egg
• 1/4 tsp salt
• 1 tsp grated nutmeg
• 1 tsp vanilla extract
• Dough for a 9-inch tart pan (you could use store-bought pie crust, but making a basic pie dough is pretty easy - I mean, even I could do it)

Here is the jug of maple syrup Mark's parents gave me for Christmas. I don't ever make (or even eat) pancakes, so I'm always excited to find new ways to use the sweet condiment.

First, I preheated the oven to 350 degrees, then took the dough disc out of the fridge and rolled it out to about 1/8" thickness.  Then I draped it over a tart pan, because it's so much fancier than a regular pie tin (although that would work, too).

 

I lined the pie shell with foil, then filled it with rice and baked it for 10-12 minutes. I removed the foil and the rice and baked an additional 16 minutes. I set it aside to cool.

 

Then I started in on the filling. I heated the maple syrup in a pan over medium high heat for about 6 minutes, making sure it didn't burn.

 

I added the cream, brought it to a simmer, then removed the pan from heat so the mixture could cool slightly.

 

In a separate container, I whisked together the yolks and the egg, then very gradually added the cooled cream/maple syrup mixture (if the syrup is still hot, you don't want to add it too fast, or it'll cook the eggs). I strained the mixture, then stirred in the salt, vanilla, and nutmeg. I poured the whole thing into the tart shell.

 

I baked the pie at 300 degrees for about an hour. Like with the buttermilk pie, I cooked this a little too long (I was running around a lot that day). But this was also a big hit at the party, and while I liked the buttermilk pie a lot, this was the one I preferred - the nutmeg gives it this wonderful subtle spiciness, and the maple syrup flavor really comes through. Yet somehow, it's not overly sweet, and it's really great with a scoop of vanilla ice cream. Now, credit where credit is due - Deb from smitten kitchen always has the best recipes. But you know what? Maybe I'm not as terrible at this whole baking thing as I thought.

Comments

[Evan]

i wish i could eat that...too much cream for me. I am a terrible baker too, but I have a great recipe (that I too can make) for crust. Its my mom's sour cream crust recipe. I think I made it last thanksgiving

[Angela]

Evan-
Did you post about the sour cream crust? Because that sounds like something I would like to look at. I probably shouldn't have eaten this because of the cream, but...it was really good.