Maple Tart

FOR THE PASTRY: Preheat oven to 350 degrees F. Place the flour, butter and sugar in a food processor and process to a coarse meal. Add the egg and 1 tablespoon of the water and pulse until the mixture comes together. (It may be necessary to add more water, a little at a time.) Remove and wrap in plastic wrap. Refrigerate for 30 minutes.

Roll out the pastry to line a 1-inch deep, 11-inch tart pan with a removable base. Line the pastry shell with parchment or waxed (greaseproof) paper and fill with baking weights, dried beans or rice. Bake the pastry shell for 15 minutes. Remove the weights and allow to cool.

Using a small sharp knife or cookie cutter, cut out maple leaf shapes from any remaining pastry. Line a baking sheet with parchment or waxed (greaseproof) paper. Brush the pastry shapes with a little of the beaten egg white, place on the prepared baking sheet and bake for 15 minutes, until golden.

FOR THE FILLING: Combine the eggs, brown sugar, maple syrup and melted butter in a bowl. Mix until combined.

Brush the cooled pastry shell with a little of the beaten egg white and pour in the filling. Bake the tart for 40-45 minutes, until filling just wobbles when shaken. Allow to cool.

TO SERVE: Decorate the tart with the maple leaf pastry shapes and serve.