Tarte au Sucre (Quebec Maple Sugar Pie)


This pie tastes like maple candy, and can be served hot or cold. There are dozens of very, very different recipes out there, and this one (from popular Quebecois chef Ricardo) is at least the third one I tried, but it finally turned out right and tasted great. And yes, I ended up looking for recipes written in French because the English ones failed me. The translation is below, with my customizations.

You'll need:

  • 1 c brown sugar
  • 1/4 c flour
  • 2 Tbs cornstarch
  • 1 1/2 c heavy whipping cream
  • 1/2 c maple syrup
  • 1 - 9-inch deep dish pie shell

In a small saucepan, whisk together the brown sugar, flour, and cornstarch. Pour in the cream and syrup and bring to a boil over medium-high heat, slowly whisking constantly. As soon as it starts boiling, remove from heat and let cool about 20 minutes.

Preheat oven to 400.

Pour the filling into the pie shell. Cook until just set, about 40 minutes. Let cool completely.

Chill until ready to serve.

Tarte au Sucre (Quebec Maple Sugar Pie)

Tarte au Sucre (Quebec Maple Sugar Pie)

Yield: 8
Author: Mallory

Ingredients

  • 1 c brown sugar
  • 1/4 c flour
  • 2 Tbs cornstarch
  • 1 1/2 c heavy whipping cream
  • 1/2 c maple syrup
  • 9-inch deep dish pie shell

Instructions

  1. In a small saucepan, whisk together the brown sugar, flour, and cornstarch. Pour in the cream and syrup and bring to a boil over medium-high heat, slowly whisking constantly. As soon as it starts boiling, remove from heat and let cool about 20 minutes.
  2. Preheat oven to 400.
  3. Pour the filling into the pie shell. Cook until just set, about 40 minutes. Let cool completely.
  4. Chill until ready to serve.

Calories

367.30

Fat (grams)

18.04

Sat. Fat (grams)

10.93

Carbs (grams)

50.36

Fiber (grams)

0.61

Net carbs

49.75

Sugar (grams)

37.26

Protein (grams)

2.77

Sodium (milligrams)

52.45

Cholesterol (grams)

50.58