When making this recipe for Tarte au Sucre d'Érable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent.
- 1 1⁄4 cups flour
- 1 1⁄2 cups plus 2 tbsp. maple sugar
- 5 tbsp. unsalted butter, softened
- 1⁄2 tsp. kosher salt
- 1 egg, lightly beaten
- 1 1⁄4 cups heavy cream
- 1⁄4 cup milk
- 1⁄4 cup potato starch
In a food processor, process flour, 2 tbsp. maple sugar, butter, 1⁄4 tsp. salt, and egg until a dough forms; transfer to a work surface and form into a flat disk. Wrap dough in plastic wrap and refrigerate for 1 hour. Roll dough to 1⁄8″ thickness; transfer to a 9″ pie plate and refrigerate.
Heat oven to 400°. In a food processor, process remaining maple sugar and salt with heavy cream, milk, and potato starch until smooth. Pour into lined pie plate and drape edges of dough over filling; bake for 10 minutes. Reduce oven temperature to 375° and continue baking until crust is golden brown and filling is set, 20–25 minutes.