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PASTRY
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1. In a food processor, combine the flour, granulated sugar, salt, and baking powder. Pulse to blend them. Add the butter and pulse until the mixture resembles cornmeal with small chunks of butter. Add the water and pulse until dough just comes together.
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2. On a lightly floured counter, work the dough gently until it forms a ball. Flatten the dough into a disk and wrap in foil. Refrigerate for 1 hour.
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3. Set the oven at 375 degrees. Have on hand a 9-inch pie pan.
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4. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pie pan. Fold the overhang under like a hem and crimp the edges. Prick the dough all over and line it with foil. Add pie weights. Bake for 15 minutes. Remove the foil and pie weights. Continue baking for 7 minutes or until the dough looks cooked on the bottom. Leave to cool.
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5. Lower the oven temperature to 350 degrees.
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FILLING
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1. In an electric mixer, whisk the maple syrup and heavy cream until frothy.
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2. Add the brown sugar, egg yolks, nutmeg, and Calvados, if using. Beat vigorously. Pour the filling into the crust and sprinkle the top with maple or granulated sugar.
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3. Bake for 45 minutes or until the filling puffs up into a souffle-like custard but still jiggles slightly. Cool for at least 2 hours. Serve at room temperature with whipped cream or ice cream.
