Autumn Fruit & Maple Custard Slab Tart

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This fall tart serves a crowd.

autumn fruit and maple custard slab tart
Photo:

Kelsey Hansen

Prep Time:
30 mins
Total Time:
1 hrs 30 mins
Servings:
8

Aromatic pears and tangy cranberries play nicely with a decadent maple custard (mascarpone is the key ingredient) in this easy yet impressive tart. Prebaking the bottom crust safeguards against a soggy bottom.

Ingredients

  • 1/3 cup apple juice or cider

  • 1/3 cup plus 1 tbsp maple sugar or packed brown sugar

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1 1/2 cups fresh or frozen cranberries

  • 1 ripe pear (Bartlett or Anjou), cored and chopped (1 cup)

  • 1/2 cup mascarpone cheese

  • 1 large egg, separated

  • 1 17.3-oz pkg. (2 sheets) frozen puff pastry, thawed

Directions

  1. For fruit filling, in a small saucepan stir together juice, 1/3 cup maple sugar, the cinnamon, and ginger. Cook over medium until sugar is dissolved. Stir in cranberries. Bring to boiling; reduce heat to medium. Simmer, uncovered, until cranberries pop and mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in pear.

  2. For mascarpone filling, stir together mascarpone cheese, egg yolk, and the 1 Tbsp. maple sugar. Cover and chill. Whisk together egg white and 1 Tbsp. water.

  3. Preheat oven to 400°F. On a lightly floured piece of parchment paper, unfold one pastry sheet and roll into a 15×10-inch rectangle. Trim 3/4-inch strips off each side. Use parchment paper to transfer the large piece of pastry to a 15×10-inch baking pan, leaving parchment under pastry. Brush edges with egg white mixture. Top edges with dough strips to form a border, gently pressing to adhere and trimming corners as necessary. Use a fork to prick bottom of pastry (not border). Bake until pastry is golden, 10 to 12 minutes.

  4. Meanwhile, on a lightly floured surface, unfold the remaining pastry sheet and roll into a 13×9-inch rectangle. Using desired cutters, cut shapes out of the pastry.

  5. Spread half the mascarpone filling in baked crust. Spoon cranberry filling over mascarpone layer. Drop spoonfuls of remaining mascarpone filling over cranberry filling. Brush edges of tart with some of the egg white mixture. Top with unbaked pastry. Brush top of pastry with egg white mixture; sprinkle with more maple sugar. If you like, place pastry cutouts on a parchment-lined baking sheet; brush with egg white mixture and sprinkle with more maple sugar.

  6. Bake until tart is golden brown and filling is bubbly, 20 to 25 minutes. (Bake pastry cutouts, if using, until golden brown, 10 to 15 minutes.) Transfer to a wire rack. Let cool 30 minutes before serving. Serves 8.

Nutrition Facts (per serving)

521 Calories
37g Fat
42g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 520.8
% Daily Value *
Total Fat 36.7g 47%
Saturated Fat 11.2g 56%
Cholesterol 61.4mg 20%
Sodium 286.1mg 12%
Total Carbohydrate 42.4g 15%
Dietary Fiber 2.3g 8%
Total Sugars 12.1g
Protein 6.7g
Vitamin D 0.4mcg 2%
Vitamin C 7.5mg 38%
Calcium 43.8mg 3%
Iron 1.9mg 11%
Potassium 136mg 3%
Fatty acids, total trans 0.2g
Vitamin D 14.6IU
Alanine 0.2g
Arginine 0.3g
Ash 1.2g
Aspartic acid 0.4g
Caffeine 0mg
Carotene, alpha 0.2mcg
Choline, total 31.6mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 2178.9kJ
Fluoride, F 4.7mcg
Folate, total 40.2mcg
Glutamic acid 2g
Glycine 0.2g
Histidine 0.2g
Isoleucine 0.3g
Leucine 0.5g
Lysine 0.3g
Methionine 0.1g
Magnesium, Mg 16.3mg
Manganese, Mn 0.4mg
Niacin 2.4mg
Phosphorus, P 78.1mg
Pantothenic acid 0.3mg
Phenylalanine 0.3g
Phytosterols 1.6mg
Proline 0.7g
Retinol 132.4mcg
Selenium, Se 17.4mcg
Serine 0.4g
Starch 0.1g
Theobromine 0mg
Threonine 0.2g
Vitamin E (alpha-tocopherol) 0.9mg
Tryptophan 0.1g
Tyrosine 0.2g
Valine 0.3g
Vitamin A, IU 509IU
Vitamin A, RAE 135.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 12.8mcg
Water 63.9g
Zinc, Zn 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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