1 cup all-purpose flour, plus more for dusting
2 tablespoons fine stoneground cornmeal
2 tablespoons confectioners' sugar
2 tablespoons superfine sugar
Pinch fine salt
6 tablespoons cold unsalted butter, cut into 6 pieces
1 large egg yolk, lightly beaten
Granulated or sanding sugar, for garnish, optional
2/3 cup maple sugar
2 tablespoons all-purpose flour
Pinch fine salt
5 tablespoons butter, melted and slightly cooled
3/4 cup buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
You can roll and bake the scraps from the trimmed tart shell to make little cookies for garnishing the finished tart. Sprinkle them with sanding sugar and bake them at the same time you blind bake the crust; watch to make sure they don't over-bake. You can also pop them in the oven at 325 degrees F for 10 minutes while the baked tart cools. If the filling curdles during the pie-making process, don't worry. It will come out fine.
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