Cider and Maple Tart
- Pastry for 1-crust 9-inch tart
- 2 cups fresh apple cider
- 1 cup raisins
- 1/4 cup Calvados
- 4 tablespoons sweet butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 3 eggs, lightly beaten
- Preheat oven to 425 degrees.
- Roll out dough and line a nine-inch tart pan with it.
- Prick it lightly, line it with foil and weight the foil with dry beans or pastry weights.
- Bake for six minutes.
- Remove the foil and weights and return pastry to the oven for two to three minutes longer, until the pastry looks dry but has not begun to color.
- Remove from the oven.
- Reduce oven temperature to 375 degrees.
- Boil the cider over high heat until it is reduced to one cup.
- Stir in the raisins and Calvados and set aside until lukewarm.
- Cream the butter and brown sugar.
- Stir in the maple syrup, vanilla and nutmeg.
- Stir in the cider mixture and the eggs.
- Beat just enough to blend the ingredients.
- Pour into the prepared pie shell and bake until the filling is set and golden brown, about 35 minutes.
- A knife inserted in the center will come out clean.
- Serve warm or at room temperature, with whipped cream if desired.
pastry, apple cider, raisins, calvados, sweet butter, light brown sugar, maple syrup, vanilla, nutmeg, eggs
Taken from cooking.nytimes.com/recipes/217 (may not work)