Tarte Au Sucre Maple Sugar Pie
Indulge in the decadently sweet flavors of Tarte Au Sucre Maple Sugar Pie, a quintessential French-Canadian dessert that celebrates the rich, velvety essence of pure maple syrup. This show-stopping pie features a buttery, flaky homemade crust as the foundation for a luscious filling made with maple syrup, light brown sugar, and heavy cream, creating a perfectly balanced, caramel-like flavor profile. Blind baking the crust ensures a crisp, golden shell to cradle the glossy, custard-like filling, which is infused with vanilla for a warm, aromatic finish. Perfect for gatherings or cozy nights at home, this irresistible pie is best served chilled, with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat. A must-try for maple lovers, this dessert brings a touch of rustic charm to your table while satisfying your sweetest cravings.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 10 grams Granulated sugar
- 2.5 grams Salt
- 60 ml Ice water
- 180 ml Maple syrup
- 100 grams Light brown sugar
- 125 ml Heavy cream
- 30 grams Unsalted butter
- 15 grams All-purpose flour
- 5 ml Vanilla extract
- 1 piece Large egg
Instructions
In a large bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Slowly drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23 cm) pie dish. Place the dough into the dish, trim any excess edges, and crimp the edges if desired.
Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans to blind bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Let the crust cool while preparing the filling.
In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and butter. Heat over medium heat, stirring constantly, until the mixture is smooth and the sugar has dissolved.
Sprinkle in the flour and whisk until no lumps remain, then remove the saucepan from the heat.
Whisk in the vanilla extract, followed by the egg, until the filling is fully combined and glossy.
Pour the filling into the pre-baked crust and smooth the top. Bake the pie for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
Allow the pie to cool completely to room temperature, then refrigerate for at least 2 hours to firm up before serving.
Slice and enjoy your Tarte Au Sucre Maple Sugar Pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 472.3 g | 172% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 270.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 160 mg | 12% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
