Cool Maple Summer Tarts

SABLÉ BRETON CRUSTS

• 1 3/4 cup all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 3 medium egg yolks
• 1 cup maple sugar
• 3/4 cup beurre pommade (softened butter)

CRUMBLE AMANDE-ÉRABLE

• 1/3 cup beurre pommade
• 1/4 cup maple sugar
• 1/4 cup maple chunks
• 2/3 cup almond powder
• 1/2 cup all purpose flour
• 1 pinch salt

MAPLE-ALMOND CRUMBLE

• 5 tsp pectin
• 1 tsp maple sugar
• 1 cup fresh strawberries
• 2 cups rhubarb, chopped
• 2/3 cup maple sugar

MAPLE PASTRY CREAM

• 1 cup milk
• 1/2 cup maple sugar
• 3 tbsp all purpose flour
• 3 large egg yolks

SABLÉ BRETON CRUSTS

1. In a bowl, combine the flour, salt, and baking powder. Set aside.
2. In another bowl, beat the egg yolks with the sugar until the mixture is whitened. Add the beurre pommade, then the dry ingredients.
3. Put the dough into plastic wrap, form into a ball, and refrigerate 1 hour.
4. Take the dough out of the fridge and preheat the oven to 160° C (325° F).
5. On a floured surface, roll out the dough to a thickness of 9 mm (about 3/8 in) and form into two rounds 23 cm (9 in) in diameter. Transfer to a baking sheet.
6. Bake for 22 minutes. Set aside.

MAPLE-ALMOND CRUMBLE

1. Preheat oven to 180° C (350° F).
2. Put the beurre pommade in a bowl, add all the other ingredients, and mix into a crumble.
3. Place on a paper-lined baking sheet and bake 15 minutes.
4. Set aside.

STRAWBERRY-RHUBARB COMPOTE

1. In a bowl, combine the pectin and maple sugar (10 g [1 tbsp]).
2. In a saucepan over medium heat, cook the strawberries, rhubarb, and maple sugar until done (about 5 minutes). Use a whisk to mash slightly, add the pectin-maple sugar mixture and cook another 2 minutes.
3. Pour mixture into two round 20 cm (8 in) moulds lined with plastic wrap.
4. Refrigerate until set (about 1 hour).

MAPLE PASTRY CREAM

1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, combine the sugar and flour in a bowl. Add the egg yolks and beat until the mixture whitens. Stir in the hot milk.
3. Pour mixture into a heavy-bottomed saucepan and cook over medium-low heat, stirring with a whisk until it comes to the boil.
4. Remove from heat and let cool.

ASSEMBLY

1. Cover the sablé breton crusts with maple pastry cream.
2. Place the strawberry-rhubarb compote rounds on top.
3. Spread crumble over the tops of both.