Quick Recipe Version (TL;DR)
Quick Ingredients
- Flour 1 1/4 cups (160 g), sugar 2 tbsp, salt 1/4 tsp
- Unsalted butter 1/2 cup (113 g), cold cubes
- 1 large egg yolk + 2–3 tbsp ice water (dough); 1 egg white (optional wash)
- Heavy cream 1 3/4 cups (420 ml) + whole milk 1/2 cup (120 ml)
- Pure maple syrup 3/4 cup (180 ml), vanilla 1 tsp, fine salt 1/4 tsp
- 6 large egg yolks + 1 whole egg
- Whipped topping: heavy cream 1 cup (240 ml), maple syrup 2 tbsp, vanilla 1/2 tsp
- Sugared cranberries: fresh cranberries 1 cup (100 g), sugar 1 cup (200 g), water 1/2 cup (120 ml)
Do This
- 1) Make dough: Cut butter into flour, sugar, salt; mix in yolk + ice water. Chill 30 minutes.
- 2) Roll to 11 in circle; line 9 in tart pan; trim. Freeze 15 minutes. Heat oven to 375°F (190°C).
- 3) Blind bake: Dock, line, add weights. Bake 18–20 min; remove weights, bake 7–10 min more to light gold. Optional: brush with egg white, bake 2 min. Reduce oven to 300°F (150°C).
- 4) Custard: Warm cream, milk, maple to steaming. Whisk yolks + egg with vanilla, salt; temper with warm mix; strain.
- 5) Bake: Pour into shell; bake 30–35 min at 300°F until edges set, center wobbles. Rest in off-oven 10 min, then cool 1 hour; chill 1 hour.
- 6) Sugared cranberries: Simmer 1/2 cup sugar + water; cool slightly; toss cranberries; dry 30–45 min; roll in remaining 1/2 cup sugar.
- 7) Whip cream to soft peaks with maple + vanilla. Top tart, add cranberries, slice, serve.
Why You’ll Love This Recipe
- Pure maple flavor shines in a silky, custardy filling that slices cleanly.
- Crisp, buttery shortcrust stays flaky thanks to blind-baking and a protective egg-white seal.
- Maple-sweetened whipped cream and sparkling sugared cranberries add gorgeous holiday flair.
- Make-ahead friendly: bake the shell and prep cranberries in advance for stress-free entertaining.
Grocery List
- Produce: Fresh cranberries (1 cup / 100 g)
- Dairy: Unsalted butter, heavy cream (2 3/4 cups total), whole milk (1/2 cup), eggs (8 total)
- Pantry: All-purpose flour, granulated sugar, pure maple syrup, vanilla extract, fine sea salt
Full Ingredients
Shortcrust Pastry
- All-purpose flour: 1 1/4 cups (160 g)
- Granulated sugar: 2 tbsp (25 g)
- Fine sea salt: 1/4 tsp
- Unsalted butter: 1/2 cup (113 g), very cold, cut into 1/2-inch cubes
- Large egg yolk: 1
- Ice water: 2–3 tbsp, as needed
- Optional seal: 1 egg white, lightly beaten
Maple Custard Filling
- Heavy cream: 1 3/4 cups (420 ml)
- Whole milk: 1/2 cup (120 ml)
- Pure maple syrup (Grade A dark/amber): 3/4 cup (180 ml)
- Large egg yolks: 6
- Large egg: 1
- Vanilla extract: 1 tsp
- Fine sea salt: 1/4 tsp
Maple Whipped Cream
- Heavy cream: 1 cup (240 ml), cold
- Pure maple syrup: 2 tbsp (30 ml)
- Vanilla extract: 1/2 tsp
- Fine sea salt: tiny pinch
Sugared Cranberries
- Fresh cranberries: 1 cup (100 g), rinsed and well-dried
- Granulated sugar: 1/2 cup (100 g) for syrup, plus 1/2 cup (100 g) for coating
- Water: 1/2 cup (120 ml)
Step-by-Step Instructions
Step 1: Make the shortcrust dough
In a bowl, whisk flour, sugar, and salt. Add cold butter and cut it in with a pastry cutter or fingertips until pea-sized bits form with some larger flat pieces. Whisk the egg yolk with 2 tbsp ice water; drizzle over the flour. Toss with a fork until the dough clumps when pressed. If dry, add up to 1 tbsp more ice water. Gather into a disk, wrap, and chill 30 minutes.
Step 2: Roll and line the tart pan
On a lightly floured surface, roll dough to an 11-inch circle about 1/8 inch thick. Fit into a 9-inch tart pan with removable bottom, pressing into the fluted sides. Trim excess flush with the rim. Prick the base with a fork. Freeze 15 minutes while you preheat the oven to 375°F (190°C).
Step 3: Blind bake the shell
Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 18–20 minutes. Carefully remove parchment and weights; bake 7–10 minutes more until lightly golden. Optional but recommended: brush the hot base with beaten egg white and return to the oven for 2 minutes to set for a crisp, leak-resistant crust. Cool on a rack. Reduce oven temperature to 300°F (150°C).
Step 4: Prepare the maple custard
In a saucepan, combine heavy cream, milk, and maple syrup. Warm over medium heat, stirring, until steaming with small bubbles at the edges (about 150–160°F / 65–71°C); do not boil. In a bowl, whisk yolks, whole egg, vanilla, and salt until smooth. Slowly pour the warm dairy into the eggs while whisking to temper. Strain the custard through a fine-mesh sieve into a spouted jug; skim any foam.
Step 5: Bake the custard tart
Place the tart shell on a baking sheet for easy handling. Pour in the custard. Bake at 300°F (150°C) for 30–35 minutes until the edges are set and the center has a gentle wobble when you nudge the pan. An instant-read thermometer inserted near the center should read 170–175°F (77–80°C). Turn off the oven, crack the door, and let the tart rest inside for 10 minutes. Cool on a rack for 1 hour, then refrigerate until fully set, at least 1 hour.
Step 6: Make sugared cranberries
In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a bare simmer, stirring to dissolve, 2–3 minutes. Let cool 5 minutes. Add cranberries and toss gently to coat. Remove with a slotted spoon to a wire rack set over a tray; let dry until tacky, 30–45 minutes. Roll cranberries in the remaining 1/2 cup sugar to coat. Set aside at room temperature.
Step 7: Whip the cream
In a chilled bowl, beat the heavy cream with maple syrup, vanilla, and a pinch of salt to soft-medium peaks. Keep chilled until ready to use.
Step 8: Garnish and serve
Unmold the cooled tart. Spoon or pipe the maple whipped cream in swoops across the surface. Top generously with sugared cranberries. Slice with a warm, dry knife for the neatest edges. Serve slightly chilled or at cool room temperature.
Pro Tips
- Choose Grade A dark/amber maple syrup for the deepest maple flavor—avoid imitation syrups.
- Keep everything cold for the crust: cold butter, minimal handling, and a quick chill prevent shrinkage and tough dough.
- Strain the custard and skim foam to ensure a glassy-smooth surface without bubbles.
- Low-and-slow baking (300°F) yields the silkiest set; pull while the center still wobbles slightly.
- Let cranberries dry until tacky before coating—if they’re wet, the sugar will melt off.
Variations
- Bourbon-Maple: Stir 1–2 tbsp bourbon into the custard with the vanilla for a warm, aromatic note.
- Nutty Shortcrust: Replace 1/4 cup (32 g) of the flour with finely ground toasted pecans or almonds for a subtle nutty crunch.
- Salted Maple Finish: Sprinkle a pinch of flaky sea salt over the whipped cream just before serving to sharpen the maple flavor.
Storage & Make-Ahead
The baked, undecorated tart keeps well refrigerated, covered, for up to 3 days. Add whipped cream and cranberries within 4–6 hours of serving for best texture. Sugared cranberries can be made 1–2 days ahead; store uncovered at room temperature (or loosely covered) to prevent the sugar from dissolving. The unbaked crust can be lined in the pan and frozen, tightly wrapped, for up to 2 months; bake from frozen, adding 2–3 minutes to blind-bake time.
Nutrition (per serving)
Approximate: 680 calories; Fat 43 g; Carbohydrates 58 g; Protein 7 g; Sugars 40 g; Sodium 190 mg. Values will vary based on specific products and exact portion sizes.
