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1
For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined.
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2
Add the butter and pulse until the mixture resembles coarse cornmeal.
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3
While continuing to pulse, slowly add the water and lemon juice until the dough just comes together.
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4
Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape.
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5
If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
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6
Remove the dough from the food processor.
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7
Divide the dough in half, press each half into a disk, and wrap with plastic wrap.
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8
Refrigerate the dough for 20 minutes.
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9
(You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
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10
Preheat the oven to 350 degrees F.
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11
On a lightly floured work surface, roll 1 dough disk out to a 12-inch round.
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12
Line a 9-inch pie pan with the dough.
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13
Crimp the edges and dock the bottom of the dough with a fork.
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14
Freeze the dough in the pan for 20 minutes.
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15
Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights.
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16
Bake for 20 minutes.
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17
Remove the weights and parchment.
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18
Continue baking until the crust is baked through, 15 to 20 more minutes.
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19
Let cool completely.
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20
For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
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21
In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer.
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22
With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
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23
Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise.
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24
Remove the pastry cream from the heat and add the butter, whisking until incorporated.
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25
Pour the pastry cream directly into the cooled prepared crust.
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26
Cover the tart with plastic wrap and refrigerate until cool.
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27
To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks.
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28
Using a small offset spatula, spread the topping across the surface of the pie.
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29
Garnish each slice with a Maple Cookie, if you like.
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30
Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
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31
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
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32
In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined.
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33
Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated.
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34
Turn the dough out onto a sheet of plastic wrap.
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35
Press the dough into a disk and wrap it up.
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36
Refrigerate for 1 hour.
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37
On a floured work surface, roll out the dough to 1/8 inch thick.
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38
Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans.
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39
Press together and re-roll the scraps 1 time.
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40
Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
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41
Bake until the edges of the cookies are golden brown, 15 to 17 minutes.
