Tarte au sucre façon cabane à sucre
4 portions | avec pâte à tarte express
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
237 ml
Crème
(Contient Lait)
1 pièce(s)
Œuf
(Contient Oeuf)
1 tasse(s)
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
4 cs
Sirop d'érable
2 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
8 cs
Beurre*
(Contient Lait)
0.37 cc
Sel*
Informations nutritionnelles
Ustensiles
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.