I’ll admit, it was difficult to bring myself to cut this Maple Tart and ruin the pretty powdered sugar design on top. But the want to taste it eventually won over the want to just look at it. It’s so delicious, I think I’ll be adding this to our lineup of holiday must-bakes for many years to come. Baked in a crisp shortbread pastry crust, the filling is very similar in flavor and texture to a pecan pie (without the pecans and slightly less gooey), with delicate, buttery maple notes from pure Vermont maple syrup. Maple whipped cream adds even more maple flavor to this dessert, and I’m seriously crushing on those soft swoops of cream, still rippled from the mixer beaters. Watch for this new recipe on my blog by Monday night, just in time for Thanksgiving! And as a bonus, I’ll be including a free printable template for the stencil I made to create the powdered sugar decoration on top.
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