Maple Syrup Tart with Blueberry Compote and Crème FraÎche

Yield:

Instructions

First, make the crust: In a small bowl, whisk together 2 tablespoons heavy cream and the egg yolk. In the bowl of a food processor, combine the flour, sugar, and salt, and pulse to mix. Add the butter and pulse until the butter pieces are the size of small pebbles. Pour in the cream mixture and pulse to combine. If you grab a small handful and squeeze, it should hold together. If it doesn’t, add the remaining cream and pulse again to incorporate.

Turn the dough out onto a sheet of plastic wrap, and use the wrap to gather the dough into a ball and then flatten it into a disk. Refrigerate for at least 20 minutes and up to overnight.

Remove the dough from the refrigerator and roll between two sheets of parchment paper into a 10-inch circle. Peel off the top parchment, transfer the dough, unpeeled side down, to a 9-inch tart pan with a removable bottom. Remove remaining parchment and press the dough into the corners of the pan. Roll the pin over the top of the tart pan to cut off excess dough, then prick the bottom with a fork. Freeze for at least 30 minutes and up to overnight.

Preheat the oven to 375°. Line the pastry shell with a sheet of parchment paper and fill with pie weights. Set the tart pan on a rimmed baking sheet and bake for 15 minutes, then remove the paper and pie weights. Return to the oven and bake until the crust is golden brown, 10 to 15 minutes longer. Remove and reduce oven temperature to 350°.