Caramel Maple Tart Help

Discussion in 'Pastries & Baking' started by piebird13, Feb 25, 2011.

  1. piebird13

    piebird13

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    Just Graduated From Culinary School
    So I found this recipe online @ http://southernfood.about.com/od/creampies/r/bln295.htm and modified the filling for a tart:

    Caramel Maple Tart

    • 1 cup light brown sugar

    • 3 eggs yolks, large

    • 5 tablespoons ap flour

    • 1 cups milk

    • 1/2 cup cream

    • 2 tablespoons butter

    • 1 teaspoon vanilla

    • 1 teaspoon real maple syrup

    Now I made a test sample last night and it held together well but I could still taste the flour.  What can I do to eliminate the taste?  Can I reduce or replace the flour all together?
     
  2. chefross

    chefross

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    I don't understand the reason for the flour in the first place.

    The recipe seems odd that way.

    1 teaspoon of real maple syrup will have no effect on the flavor at all.

    The recipe is reminiscent of a pecan pie using the egg yolks for thickening.

    The fact that the filling still tastes like flour is because it was not cooked long enough.

    5 egg yolks and no flour would work with that amount of liquid.
     
  3. chefedb

    chefedb

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    Add  1- t  Maple Xtract not maple syrup and then as Chef Ross says increase eggs to 3 eggs and 2 yolks.and it is basicly a pecan pie recipe. Delete flour altogether . When you serve pie drizzle with maple syrup if you like., or decorate plate with it. The recipe you have probably is not in oven long enough to cook flour.
     
    Last edited: Feb 26, 2011
  4. piebird13

    piebird13

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    Ok, so get rid of the flour and add another egg yolk, got it.  Can I eliminate the Vanilla and add the Maple instead?
     
  5. chefedb

    chefedb

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    use only  1/2 t vanilla  it will enhance other flavors. Also pinch of salt