Maple Nut Tart Food

MAPLE-NUT TART

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

MAPLED NUT BUTTER TART

Steps:

• Preheat oven to 350 degrees F.
• Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
• Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
• Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat

MAPLE BUTTERMILK TART

Steps:

• For the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly.
• Turn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour.
• Let the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes.
• For the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired.

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

MAPLE WALNUT TARTS

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

MAPLE SYRUP TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
• Bake for 20 to 25 minutes.

MAPLE SUGAR TART

Steps:

• Make pastry:
• Whisk together flour and salt. Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps. Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated. Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)
• Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 350°F.
• Roll out dough into a 12-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge. Prick bottom all over with a fork. Line bottom and side of pastry with foil and fill with pie weights.
• Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Remove shell from oven but leave oven on.
• Make filling while pastry is baking:
• Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes. Remove from heat and add nuts, then cool slightly.
• Whisk eggs in a bowl, then gradually whisk in nut mixture.
• Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes.

MAPLE-NUT TART

Steps:

• PREHEAT OVEN TO 350. ON A LIGHTLY FLOURED PIECE OF WAXED OR PARCHMENT PAPER, ROLL DOUGH INTO A 12-INCH CIRCLE. CAREFULLY FIT INTO A 9-INCH REMOVABLE-BOTTOM TART PAN, GENTLY LOWERING DOUGH INTO BOTTOM AND SIDES OF PAN WITHOUT STRETCHING. ROLL ROLLING PIN OVER EDGE OF TART PAN TO CUT OFF EXCESS DOUGH (DISCARD EXCESS); SET TART SHELL ASIDE. I A MEDIUM BOWL, WHISK TOGETHER EGGS, SUGAR, AND SALT; WHISK IN MAPLE SYRUP. ADD NUTS, AND MIX FILLING OT COMBINE. PLACE TART PAN ON A RIMMED BAKING SHEET, AND POUR IN FILLING. BAKE TART UNTIL FILLING IS SET AND CRUST IS SLIGHTLY GOLDEN, 55 TO 60 MINUTE. COOL COMPLETELY IN PAN. REMOVE TART FROM PAN BEFORE SERVING.

AWARD-WINNING MAPLE-NUT-TOFFEE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
• Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
• Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
• Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
• Remove shell from the oven, leaving oven on, and fill with batter.
• Return tart to the oven and bake until golden brown, 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack, about 30 minutes.
• Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.