Western Massachusetts

Red Bucket Sugar Shack | Worthington

Photo by Lynne Graves

In Hampshire County of Western Massachusetts, maple sugar season is a big deal. When the sap begins to flow and the syrup is boiled, the smells are incredible, and the pancakes and other treats are not to be missed! This year, the season is expected to begin in March. Hampshire County chefs and cooking school owners at Good Stock Farm have shared the below recipe, which uses Grade A dark pure maple syrup from North Hadley Sugar Shack. If you are working on any seasonal ingredient stories and would like more information or to visit Hampshire County during maple sugar season, please contact us. If you decide to try the below recipe and would like an interview with Good Stock Farm owners, we would love to help with that as well. Please be in touch with any questions.

“During late autumn, after the leaves fall I can look out our back windows and almost see the North Hadley Sugar Shack which is located directly across the Connecticut River from us in Hatfield. I feel very fortunate to be able to take a quick drive and within minutes be able to procure my favorite local sweetener, pure maple syrup!” – Chef and Owner Sandy D’Amato, winner of the James Beard-Best Chef Midwest award in April of 1996

CRANBERRY MAPLE PECAN TART
For 1 (11-inch) Tart

For the Pecan Dough Tart Shell:

¾ cup toasted pecans (3 ounces), from above

5 ounces all-purpose flour (1 cup plus 2 tablespoons)

2 ounces granulated sugar (¼ cup)

3 ounces salted butter (6 tablespoons)

1 small egg, room temperature

Place the pecans and ¼ cup of the flour in a food processor and process until fine, about 20 seconds.  Add the remaining flour, pulse together, and remove from the processor.  Add the sugar and butter to the processor, process about 10 seconds until smooth, and scrape.  Add the egg and process until the mixture emulsifies, about 5-10 seconds.  Add the pecan/flour mixture and pulse until the dough just comes together.  Press the dough into an 11-inch wide by 1-inch high removable-bottom tart shell, making sure it is of even thickness – use some flour on your hands as you are pressing it in.  Refrigerate the dough for at least 45 minutes to let it rest and firm up.  Preheat the oven to 400°.  Place a sheet of parchment paper filled with dry beans inside the shell and bake for 5 minutes.  Turn the oven down to 350° and bake until dough is lightly brown around the edge, another 4-5 minutes.  Remove the parchment and beans and bake until lightly golden, about 3 more minutes.  (If the dough puffs up in the middle, just push it down gently with a towel being careful not break or put holes in the dough).  Let the shell cool on a cake rack – do not remove from the tart pan.

To Finish the Cranberry Maple Pecan Tart:

9 ounces (2¼ cups) whole pecans, tossed with 1½ teaspoons brown butter and ¼ teaspoon kosher salt, baked in a 375° oven until golden and well-toasted, about 6-8 minutes – need ¾ cup for dough and 1½ cups for filling

Prepared Pecan Dough Tart Shell

3 large eggs, room temperature

6 ounces granulated sugar (3/4 cup)

½ cup maple syrup

Pinch of kosher salt

2 cups whole fresh cranberries (7 ounces), washed and dried

Place the eggs in a large bowl and whisk until smooth.  Add the sugar and whisk in.  Add the maple syrup and salt and whisk together (this is the filling).  Place 1½ cups of the pecans and all of the cranberries evenly in the bottom of the tart shell.  Ladle the filling evenly over the pecans and cranberries and place the tart in a preheated 350° oven until the filling is set, for about 25 minutes.  Remove the tart and serve warm or at room temperature.