Taking my maple, Meyer, and muscovado pudding from last week, I have added marscapone to create a rustic pie with a chestnut flour-based crust. I baked this in a regular size pie shell, and it was just shy of filling it with a very shallow custard as you can see in the photo. Interestingly, the custard did not crack. But then after I drizzled some maple syrup on top, cracks formed exactly along the lines of syrup. I really liked the branchlike patterns this created. The pattern and color reminded me of my witch hazel that is now just in bloom. I have included photos to document this process. I love the flavors. The second time that I made this I doubled the marscapone. I like that this tart is not really deep, but intense.

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