Mapley cream paired with a thick, buttery, almondy crust, this is one to make for breakfast on Christmas morning, or maybe to save until deep in February when nothing sounds good to eat at all.
Sadly, it's not really my own creation. This rustic tart is a combination of the geniuses of Deb at Smitten Kitchen and Karina at Karina's Kitchen. I've replicated the recipes below because melding the two involved a bit of trickery due to a fast-baking crust and a slow-baking custard.
Make a maple syrup reduction using 3/4 cup of syrup. No need to overdo, just simmer for 7 minutes or so.
Stir in 2 and 3/4 cup of heavy cream.
Whisk in 4 egg yolks and 1 egg. Whisk thoroughly, and add 1 tsp nutmeg and 1/4 tsp sea salt.
Pour into a greased pie pan and bake for 30 minutes at 350.
Meanwhile, mix 2 heaping cups almond meal, 2/3 cup brown sugar, 1/2 cup melted butter, and 1/2 teaspoon vanilla. Press into a greased pie pan. Don't try to flute the edges -- this will be a rustic tart, my friend, not a grandma's blue ribbon pie.
Transfer the custard to the crust and bake for another twenty minutes.
Let the tart (pie?) set up overnight in a refrigerator.
The custard was a bit grainy, disrupted by the transfer into its crust. My grandmother suggested giving the custard a water bath in both steps, so you may try that. You could also try to cover the edges of your crust, but that never seems to work for me. Really though, so long as you give it enough time to set, it was pretty attractive. A sprinkling of turbinado sugar might make the craggy surface look as rich as it deserves to look.