Tarte au Sucre

Recipe from Chantal Séguin

Adapted by Oliver Schwaner-Albright

Total Time
45 minutes
Rating
4(9)
Notes
Read community notes

More than 75 percent of the world’s maple-syrup supply is produced in Quebec. In Canada the sap doesn’t start running until early March, when the nights are still freezing but the days are bright. Locals process the syrup in a cabane à sucre, or sugar shack, and harvest brings with it celebration, often with a multicourse meal that puts the maple syrup front and center in dishes like this tarte au sucre, or maple syrup pie. —Oliver Schwaner-Albright

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Ingredients

Yield:12 servings

    For the Crust

    • 1cup flour
    • ¼teaspoon salt
    • 1teaspoon sugar
    • 5tablespoons butter, cubed
    • 3tablespoons ice water

    For the Filling

    • 2eggs
    • 1tablespoon flour
    • ½cup heavy cream
    • 1cup maple syrup, preferably medium dark
    • Crème fraîche, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

201 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 2 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Make the crust by combining the flour, salt and sugar in a large bowl. Cut the butter into the flour with a fork or pastry blender until the mixture is the texture of coarse meal. Sprinkle a tablespoon of ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart. If it crumbles in your hands, it needs more water. Add a teaspoon or two more water, as needed.

  2. Step 2

    Flatten the ball of dough and roll between two sheets of plastic wrap into a circle 10 inches in diameter. Remove the plastic and lay the dough into a 9-inch tart pan, press into place and remove excess dough. Place in the freezer.

  3. Step 3

    Meanwhile, make the filling by beating the eggs in a bowl. Gradually whisk in the flour. Add the cream and maple syrup and whisk until combined. Pour into the crust-lined pan. Cook until the middle still jiggles but is solid, 25 to 30 minutes. Serve with créme fraîche.

Ratings

4 out of 5
9 user ratings
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Cooking Notes

Donald Gardenier

Perfect taste and texture but not enough filling for a 9-in tart pan. I increased the quantity by half.

Donald Gardenier

Perfect taste and texture but not enough filling for a 9-in tart pan. I increased the quantity by half.

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Credits

Loosely adapted from Chantal Séguin

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