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

1. Preheat oven to 425 degrees.
2. Roll out dough and line a nine-inch tart pan with it.
3. Prick it lightly, line it with foil and weight the foil with dry beans or pastry weights.
4. Bake for six minutes.
5. 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.
6. Remove from the oven.
7. Reduce oven temperature to 375 degrees.
8. Boil the cider over high heat until it is reduced to one cup.
9. Stir in the raisins and Calvados and set aside until lukewarm.
10. Cream the butter and brown sugar.
11. Stir in the maple syrup, vanilla and nutmeg.
12. Stir in the cider mixture and the eggs.
13. Beat just enough to blend the ingredients.
14. Pour into the prepared pie shell and bake until the filling is set and golden brown, about 35 minutes.
15. A knife inserted in the center will come out clean.
16. 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)