MAPLE SYRUP TART
dough: for two 9-inch crusts
1 pound (3 1/4 cups) all purpose flour
1/2 pound (1 1/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon white vinegar
1 beaten egg
In a large bowl, mix together flour, and shortening.
a small bowl, combine the sugar, salt, vinegar, egg, and water. Blend all
ingredients to form a ball. Add more water if necessary.
Chill dough and
use as needed.
1 2/3 cups packed light brown sugar
eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup
(preferably dark amber)
2 teaspoons unsalted butter, melted
oven to 350 degrees.
Roll out dough into an 11-inch round on a lightly
floured surface with a floured rolling pin and fit into an 8-inch glass pie
plate. Trim excess dough and crimp edges decoratively.
Whisk together brown
sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until
Pour filling into pie shell.
Bake pie in lower third of oven
until pastry is golden and filling is puffed and looks dry but still trembles,
50 to 60 minutes.
Cool on a rack to room temperature (filling will set as
Serve with a generous dollop of crème fraîche or
unsweetened whipped cream.
It complements the dessert's rich silkiness and
balances the sweetness. This recipe comes from Aux Anciens Canadiens in
Québec City, Canada