准备

Make the dough

• Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.
• 在一个小碗中，将蛋黄，柠檬汁和3汤匙搅拌在一起。冰水。将混合物通过食物加工机的进料管倒入脉冲以结合。面团混合物应湿润，但不应将其融合在一起。如果将一小撮面团压在一起不粘附，请添加剩余的1 TB。冰水，脉动结合。
• 将面团混合物转到一块保鲜膜上；将塑料收集到面团周围，将面团压入圆盘中。用额外的保鲜膜紧密包裹，并冷藏至少1小时，最多2天。
• Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• 将架子放在烤箱的下三分之一中，然后将烤箱加热至425°F。用羊皮纸将蛋shell排成一列，并加入足够的豆子或馅饼重量以填充外壳。在重型带框的烤盘上烘烤，直到边缘牢固，开始变成棕色15至20分钟。小心地从蛋shell中抬起羊皮纸和重物。继续烘烤，直到外壳的底部变成淡金色，再增加5至7分钟。在架子上的烤盘上冷却，然后将烤箱温度降低至350°F。

做填充

• 在一个中等大小的碗中，将鸡蛋，蛋黄，枫木和香草提取物以及盐一起搅拌。搁置。
• In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.
• Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

填充并烘烤蛋

• Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.
• 小心地卸下蛋roi。在糕点和锅底之间滑动一条长而平坦的刮刀，然后将蛋s转移到盘子上。

Make Ahead Tips

面团磁盘最多可冷藏2天，将其紧密包裹在2层的保鲜膜上。

The dough can be frozen for up to 2 weeks: Put the plastic-wrapped dough in a zip-top bag, seal, and freeze. Thaw the dough overnight in the refrigerator before proceeding with the recipe.

The finished tart can be wrapped in 2 layers of plastic wrap and stored for up to 2 days at room temperature.

最多可以将成品蛋tar冻结2周：将其转移到10英寸的纸板蛋糕圆圈中，将其紧密包裹在2层的塑料包裹中，然后用箔纸冻结，然后冷冻。食用前长达10个小时，在室温下卸下箔纸，而不是从蛋t和解冻中取消的保鲜膜。完全解冻后，取下塑料包裹。对于新鲜烘烤的味道，请在300°F烤箱中加热蛋with 10至15分钟。切片前完全冷却。