Recipe

Make Dough

1. In large mixing bowl, combine flour and salt. Using pastry cutter, cut butter in half until mixture resembles coarse cornmeal. Cut in remaining butter just until biggest pieces are size of green peas. Gradually dribble in ice water, tossing and mixing until dough just holds together. Don’t overwork, as this will make it tough. If it looks like there are dry patches, add another 1 tbsp water and mix until dough comes together.
2. Divide dough in half. Firmly press each half into 4″ disc and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before rolling out.

Make Tart

1. Preheat oven to 375°F, with rack in center position. In medium pot on medium heat, melt butter. Stir in flour and cornstarch, and cook for 2 minutes, whisking constantly. Whisk in maple syrup and cream. Bring to a simmer, and continue simmering until thickened. Lower heat to low and cook, whisking constantly, for approximately 10 more minutes. Remove from heat and let mixture cool completely.
2. On lightly floured work surface, roll out pie dough into 1⁄8″-thick disc that fits into 9″ round tart pan. Lay disc of dough onto bottom and up sides of pan. Place tart shell in fridge for 30 minutes before baking. To blind-bake tart shell, line with parchment paper so surface of dough is totally covered. Press parchment paper completely to sides of tart dough, then fill pan with enough dried beans as weights to hold down dough and prevent rising.

Bake And Finish Tart

1. Bake tart shell for 30 minutes, then remove beans and parchment paper and bake for another 10 minutes, until it’s a sandy, light-golden color, with no visible wet spots.
2. Lower oven temperature to 325°F. Whisk egg and yolks into maple syrup mixture and pour into tart shell. Bake for 30 to 40 minutes, until center of tart is just set and outside starts to bubble up.
3. Remove from oven, sprinkle top with Maldon salt and place on wire rack to cool completely, about 120 minutes. Serve at room temperature, or place in fridge to eat the next day.