three nut pie with maple cream

Three Nut Pie with Maple Cream 
from Spring 2011 Food and Drink (should be online in a month here: http://www.lcbo.com/fooddrink/index.shtml )

CRUST:
1 1/2 c flour (I used cake and pastry)
2 T granulated sugar
1/2 c COLD butter, cut into cubes
1 egg
1 t vanilla
1/4 t salt
ice water

FILLING:
1 cup pecan halves
1 cup walnut halves
1/3 c pine nuts
3 eggs
3/4 c maple syrup (DO NOT USE FAKE STUFF.  JUST DON'T.  IF YOU DO, I WILL NOT BE YOUR FRIEND.  EVER.)
1/3 c packed brown sugar or maple sugar
2 T butter, melted
2 t vanilla

MAPLE CREAM:
1/2 c whipping cream
1-2 T maple syrup

Make pastry:
1. Combine flour and sugar in food processor.  Add in butter.  Pulse a couple of times.  Whisk together egg and vanilla in a measuring cup.  Add enough ice water to make 1/2 c.

2. Drizzle egg mixture over flour.  Process until it forms a ball.

3. Shape ball into a disc.  Wrap in plastic wrap.  Freeze for 15 minutes (or refrigerate for 30....I was in a hurry!).

4.  Roll pastry out on a lightly floured surface (I like wax paper because it is cheap and stuff doesn't stick to it.  I only own one  tart pan - 11 inches.  The initial recipe is for a 10-inch pan, but the crust was just fine for 11 inches, and I just increased the nuts a bit.  Roll the pastry to fit your tart pan.  Press into pan, trim edges and prick lightly with a fork.  Freeze for 15 minutes.  This is probably one of my better pastry efforts.  Yes, I am aware it still looks like poop. :p

5. Preheat oven to 375F.  Line tart shell with foil, and fill with rice/beans (or pastry weights) to weigh pastry down.  Place a baking sheet on the bottom rack in the oven, and bake the tart shell on the midde rack for 15-20 minutes, or until edges are dry.

6. Remove paper and bake for 5-10 minutes more, until starting to turn golden brown and firm.  Let cool (but leave oven on).

7. Spread pecans and walnuts on a rimmed baking sheet and toast for 3 minutes.  Add pine nuts and stir.  Toast for 3 more minutes.  You could try to brown them a little more, but they will burn SUPER quickly...so I wouldn't.  Scatter slightly-cooled toasty nuts in the baked tart shell.

8. Reduce oven temperature to 325F.

9. Whisk eggs, syrup, sugar, butter and vanilla until well-blended.  Pour over nuts.  For expediency and sanity's sakes, place your tart pan on a foil-lined pizza pan.  Mine did not really leak, but tart pans can and DO leak, and you really don't want a burnt maple mess on the bottom of your oven.  Bake for 30 minutes, until filling is puffed in the centre and just set around the edges.

10.  Just before serving, whip cream in a chilled bowl until soft peaks form.  Add in syrup.  Serve with tart.
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