{"id":6792,"date":"2026-04-09T09:46:32","date_gmt":"2026-04-09T09:46:32","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=6792"},"modified":"2026-04-09T09:46:32","modified_gmt":"2026-04-09T09:46:32","slug":"maple-cream-tart","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/maple-cream-tart\/","title":{"rendered":"Maple Cream Tart"},"content":{"rendered":"
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This recipe is adapted from Left Bank, a restaurant in New York City. They delivered the tart to our office, and we had to try the recipe!
\nIt’s the Tom Wolfe of tarts, nattily dressed in a single color. Its maple cream is as sweet and serene as its dune palette. The tart has a press-in crust (ideal for the holidays when counter space is at a premium) and a filling that can be whisked together in 2 minutes.
\nMake it the day before. Chill it in the fridge. Embrace its serenity.<\/p>\n<\/div>\n

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Ingredients<\/h2>\n
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Tart Pastry<\/h3>\n
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  • 1 1\/4\u00a0cup<\/span>all-purpose flour<\/li>\n
  • 1\/2\u00a0teaspoon<\/span>salt<\/li>\n
  • 8\u00a0tablespoon<\/span>cold unsalted butter, cut into small cubes<\/li>\n
  • 3 to 4\u00a0tablespoon<\/span>ice water<\/li>\n<\/ul>\n<\/div>\n
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    Maple Cream Filling<\/h3>\n
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    • 1\u00a0cup<\/span>packed light brown sugar<\/li>\n
    • 1\/4\u00a0cup<\/span>maple syrup (preferably grade B)<\/li>\n
    • 1 1\/4\u00a0cup<\/span>heavy cream<\/li>\n
    • 1\/4\u00a0cup<\/span>all-purpose flour<\/li>\n
    • Creme fraiche or Greek yogurt, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n