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Prep 10 mins
Cook 45 mins
This is a traditional French Canadian treat; easily assembled from a pre-made pastry shell, or from a scratch pastry. For added appeal, decorate with pastry latice or cookie cutter maple leaves. Delicious autumn desert!
- Combine the flour and sugar and place into the pie shell covering the bottom.
- Mix cream, extract and nutmeg and pour into pie shell.
- Dot with butter and bake at 350 degrees for 40- 45 minutes until the filling is a custard-like consistency.
This is not a true tarte au sucre. Maple extract should never, ever be used, not should nutmeg. The flour is unnecessary and the cooking temperature is too low. there is an execellent Tarte au sucre recipe in the recipezaar files and I suggest that those interested should try it.
Yay! Finally one like my Grand Mere made!! I just couldn't remember the quantities. She made ours with just brown sugar and carnation milk. Never measured - just some of each. Thanks for the authentic recipe!!!
MAPLE EXTRACT??? I was born in Quebec city and I've never met a Quebecer who used maple extract.. ever!! Real maple syrup really isn't that expensive and sooooooooooo much tastier!