Direction :

1. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of it.  Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round.
2. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a tart pan with a removable bottom. Fit the dough into the pan, trimming the edges.  Transfer to freezer for 30 minutes.
3. Make the tart. Preheat the oven to 350ºF and place a rack in the center of the oven. In a medium bowl, whisk together the sugar, maple syrup, cream, and flour until smooth. (Please see notes above regarding quantities if using a 9-inch tart pan.) Pour this mixture into the tart shell. Bake until the maple cream just sets — it should still jiggle a little — 20 to 25 minutes. Let cool. Serve sliced with dollops of crème fraiche or Greek yogurt. (Store in fridge if making a day in advance. Bring to room temperature briefly before serving.)