Sugar Shack Tarte au Sucre
Serves 4 | with Easy No-Roll Crust
This classic Québécois dessert uses only a handful of simple ingredients to create a rich, creamy, maple tart surrounded by a tender and buttery pastry crust.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
237 mL
Cream
(Contains Milk)
1 unit(s)
Egg
(Contains Egg)
1 cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 tbsp
Maple Syrup
2 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
8 tbsp
Butter*
(Contains Milk)
0.37 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350ºF. Melt 8 tbsp butter in the microwave or in a small pot over low heat. Meanwhile, whisk together flour, 4 tbsp brown sugar and 1/4 tsp salt in a large bowl.Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Place pie dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
Bake crust in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool slightly.Meanwhile, whisk 1/2 cup brown sugar, cornstarch, 1/8 tsp salt, egg and maple syrup together in a medium pot until combined. Whisk in cream and 2 tsp vinegar until smooth.Cook over medium-high heat, stirring constantly, until mixture comes to a simmer, 2-3 min. Remove the pot from heat and set aside to cool slightly.
Pour maple syrup mixture into the pre-baked pie crust set on a large baking sheet. Bake until filling is slightly puffed around the edges, crust is golden-brown and there is a slight wobble in the middle of the filling when the pan is gently shaken, 20-25 min.
Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr.Cut tarte au sucre into slices using a sharp knife, then divide between plates. (TIP: Wipe down the knife in between cuts with a damp towel to ensure clean cuts!)Leftover pie can be kept in the fridge for up to 5 days.