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Showcase the sweet flavors of summer with this simple tart.


8 TO 10

Prep time


Cook time



  • 3/4 cup unsalted butter cubed​
  • 6 tablespoons water​
  • 2 tablespoons granulated maple sugar​
  • 1/4 teaspoons salt​
  • 2 tablespoons vegetable oil​
  • 2 1/2 cups flour​
  • 1 pint blueberries​
  • 1/2 cup crème fraîche​
  • 1/3 cup granulated maple sugar​
  • 1/3 cup Grade A Amber Rich Maple Syrup​
  • 2 eggs​



  1. Preheat the oven to 400°F.
  2. Combine the butter, oil, water, 2 tablespoons sugar, and salt in a small saucepan.
  3. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
  4. Remove the bowl from oven, dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
  5. Transfer the dough to a tart pan.
  6. Once the dough is cool enough to handle, pat it into the shell with the heel of your hand, and use your fingers to press it up the sides of the tart mould.
  7. Bake the tart shell in the oven for 25 minutes, or until the dough is golden brown.


  1. Turn the oven down to 300°F.
  2. Whisk the crème fraîche, maple syrup and eggs together in a bowl.
  3. In a saucepan, cook the fruit with 1/3 cup maple sugar for 5 minutes.
  4. Fill 2/3 of the tart with the sauce, and pour the cream mixture on top.
  5. Bake for 20 minutes.
  6. Serve warm.


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