While the macaron may be synonymous with Paris, Dorie Greenspan returns to share a less well-known dessert that’s beloved in the city - a simple yet delicious custard tart. It’s basic yet distinctive and you can even use store-bought puff pastry for the crust. Eat it as a snack or even better, a take-a-break-from-work treat! GET THE RECIPE ►► https://f52.co/310u5Jp

PREP TIME: 8 hours 50 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 12

INGREDIENTS

Custard Tart
3 cups (720 ml) whole milk
1/2 cup (120 ml) water
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed brown sugar
1/3 cup (43 grams) cornstarch
4 large eggs
2 tablespoons dark rum (or an additional 1½ teaspoons pure vanilla extract)
1 tablespoon pure vanilla extract
1 sheet puff pastry (at least 8½ ounces; 240 grams), preferably all-butter, defrosted if necessary, or 1 recipe All-Purpose Tart Dough (see below), rolled into a 12- to 13-inch round and chilled if necessary

All-Purpose Tart Dough
1 1/4 cups (170 grams) all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fine sea salt
3/4 stick (6 tablespoons; 3 ounces; 85 grams) very cold unsalted butter, cut into bits
1 large egg
1 teaspoon ice water

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