This tart was inspired by one of my favorite breakfasts: buttermilk poured over warm cornbread and drizzled with maple syrup. For a more robust maple flavor, I reduced the syrup a bit, a technique I learned from making the maple-pecan granola recipe in Kim Boyce’s cookbook, Good to the Grain. (The granola is awesome by the way). I folded creme fraiche into the custard for some tang and added cornmeal to an all-butter dough for a more textured crust.

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