4 cups (490g) all-purpose flour
1 cup (100g) almond flour
1/2 teaspoon fine sea salt
1 and 1/4 cups (285g) unsalted butter (room temperature)
1 and 1/2 cups (150g) confectioners’ sugar
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup heavy cream
1/4 cup sweetened condensed milk
1/4 cup corn syrup
1/2 teaspoon Kosher salt
2 tablespoons unsalted butter
8 ounces bittersweet chocolate (finely chopped)
1/2 cup heavy cream
Kosher salt (to taste)
For the Pate Sucree: In a large bowl, add the all-purpose flour, almond flour, and salt. Whisk to combine, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and confectioner’s sugar and mix on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until incorporated, and scraping down the sides of the bowl between each addition. (TK The mixture will look curdled, that’s ok).
Reduce the speed to low, and slowly add the flour mixture with the mixer running until the dough just comes together. Remove the bowl from the mixer and by hand, gently turn the dough over a few times to make sure all of of the flour mixture has been incorporated. Remove dough from bowl, wrap in plastic wrap, and let rest for 20 minutes or overnight.
Preheat oven to 350ºF.
On a lightly floured surface, cut 1/4 of the dough and save the rest for another use. Roll the dough into a 11-inch in diameter circle and place in a 9-inch tart pan. Press the dough into a tart pan and remove any excess dough from the sides. Prick the bottom of the tart with the prongs of a fork, place a piece of parchment paper in the center of the tart, and fill with dried baking beans or pie weights. Bake for 16-18 minutes or until the pie edges are blonde in color. Remove the baking beans and parchment and bake for an additional 8-10 minutes until the bottom of the tart is set and lightly golden. Remove from oven and allow to cool slightly.
For the Caramel Filling: In a medium saucepan over medium heat, add the maple syrup, brown sugar, heavy cream, sweetened condensed milk, corn syrup, and salt. Stir until the temperature reached 240ºF. Remove from the heat and stir in the butter. Transfer mixture into cooled tart shell, and allow filling to cool to room temperature.
For the Ganache: In a small saucepan add heavy cream, and bring to a simmer. In a medium heatproof bowl, add chocolate, and pour heavy cream over chocolate. Gently shake the bowl to cover the chocolate with cream and allow to sit without moving for about 3-5 minutes. Add salt and whisk until shiny and smooth. Transfer chocolate mixture into a piping bag fitted with #308 tip medium round, and set aside to cool.
Once cooled, pipe a classic French macaron spiral starting from the inside center of the tart working outwards to the crust. Allow to set and serve.
Tip: Make the tart dough a day or two ahead of time, wrap tightly in plastic and store in the refrigerator until ready to use!