Hickory Nut & Maple Tartlets With Chevre Cream

Makes 8 four-inch tarts or 24 tartlets

Pastry:

• 200 grams (1 ½ cups) all-purpose flour
• 120 grams (1 stick; or 4 ounces) unsalted butter
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1/8 teaspoon salt
• 1 egg yolk
• Water if needed (Mary has found that water is usually needed, up to 1/4 cup; start adding 1 tablespoon at a time)

1. Cut the butter into ½-inch pieces and rub it into the flour until the mixture looks like breadcrumbs.
2. Stir in the sugars and the salt, mixing well.
3. Stir in the egg yolk and mix well. If the mixture is crumbly, add cold water a tablespoon at a time until you can form a dough that holds together.
4. Knead very briefly, just so all the ingredients are well combined.
5. Wrap in plastic and refrigerate for at least 30 minutes.

Filling:

• 50 grams (1/4 cup) granulated sugar
• 50 grams (3 tablespoons) maple syrup
• 100 grams (7 tablespoons; or a stick minus 1 tablespoon) butter
• 1 egg
• 50 grams (1/2 cup) ground almonds
• 50 grams (1/2 cup) coarsely chopped hickory nuts (or substitute walnuts, pecans, or almonds)
• 30 grams (1/2 cup, packed) dried apples, chopped
• 60 grams (generous ½ cup) dried cranberries
• 1/8 teaspoon salt

Combine the sugar, salt, syrup, and butter in a small saucepan, and place on low heat until the butter melts.

Add the fruits and nuts and let this mixture cool for several minutes, then mix in the egg.

Roll the pastry out into a layer about 1/6-inch thick.

Cut rounds appropriate to the pans you’re using–mini tart pans, muffin tins, etc. Fit the pastry rounds into the pans, fill 1/2 full.

Bake at 375 until the pastry is golden brown and the filling brown and nicely puffed up. Depending on the the size of the tarts, this will take 25 to 30 minutes. Check after 15 minutes, then every 5 minutes until they’re done.

Serve with chevre maple cream, plain whipped cream, a slice of sharp aged gouda or cheddar, or just a cup of tea.

Chevre Maple Cream

• 2 oz fresh chèvre, at room temperature
• 2 tablespoons maple syrup
• 1/2 cup unsweetened whipped cream

Combine the chèvre and syrup, and mixing with a fork until well blended. Fold in the whipped cream. Refrigerate until ready to use.

Recipes by Brett Laidlaw, from Trout Caviar: Recipes from a Northern Forager (published by Minnesota Historical Society Press)