Salty Maple Tarte Au Sucre Pie
Courtesy of Jennifer EmilsonThis quintessential Canadian dessert celebrates Quebec’s contribution to the Canadian food scene, and also celebrates eating local. Eating Canadian, and eating local, we can’t go wrong!
Ingredients
- 1 Conestoga Free Run Omega-3 Eggs
- 2 cups all purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/3 cup butter cold, cubed
- 1/3 cup shortening cold, cubed
- 1 tbsp lemon juice
- 1/4 cup ice water
For the filling
- 3 Conestoga Free Run Omega-3 Eggs
- 1 cup maple syrup
- 1/2 cup maple sugar
- 1/2 cup dark brown sugar
- 1/8 tsp salt
- 1/3 cup butter
- 2/3 cup whipping cream
- 2 tsp vanilla extract
- 2 tbsp all purpose flour
- Maldon flakey salt for finishing
Instructions
Pie Crust
- Place the flour, sugar and salt into the bowl of a food processor. Pulse once to blend. Add the cubed butter and shortening. Pulse two or three times to break down the butter and shortening. There should be larger and smaller pieces throughout the flour.
- Alternatively you can use a bowl and pastry cutter or knife to achieve the mixture above.
- Whisk egg in a small bowl. Add the lemon juice and blend. Add 3 tbsp of the ice water and whisk together. Pour this over the flour and fat mixture. Pulse three to four times, or until the dough starts to come together. Once a ball starts forming, you can dump the contents onto the counter and knead it into a dough ball. If it isn’t coming together in the food processor, add the remaining water.
- Alternatively you can toss the egg and water mixture into the bowl and work it in by tossing with a fork until dough begins to form. Working the dough as little as possible, form the dough into a ball.
- Divide the ball into two even sections, flatten them, and wrap in plastic. Chill one for the pie below. The other disc can be stored in the freezer till needed. The one in the fridge should chill for an hour to overnight.
- Take it out of the fridge for 10 minutes to warm slightly before rolling out. On a well floured surface, roll the dough into a 12 inch round and transfer it to a 9 inch pie plate.
- Allow the dough to fall down into the sides and bottom edges, this will ensure that it is not stretched which could cause it to shrink during baking.
- Trim dough to a half inch past the edge of plate.
- Fold the ends under and crimp with your fingers or fork to shape the edges into whatever design you like best. Chill in the freezer for 15 minutes before adding the filling.
Salty Tarte au Sucre Pie Filling
- Preheat the oven to 375F, and place an oven rack in the lower third of the oven.
- In a small saucepan, combine the maple syrup, maple sugar, brown sugar, butter and salt. Bring to a simmer over medium low heat until the butter has melted and everything is combined well.
- Remove the pot from heat and stir in the whipping cream and vanilla extract. Allow this to cool to room temperature for an hour.
- Preheat oven to Place the pie shell into the freezer for 15 minutes.
- In a small bowl, break the eggs over the flour. Whisk these together till well blended and smooth. Pour this into the cooled filling in the pot. Place the chilled pie shell onto a baking sheet.
- Gently pour the egg and maple syrup mixture into the chilled pie shell. Transfer the pie on the baking sheet to the oven rack.
- Bake at 375F for 15 minutes. Reduce the heat to 350F and bake for an additional 35-45 minutes until the top is golden brown. The filling may puff up, but don’t worry, it will relax back down. The middle may still wobble a little but the edges should be set.
- Cool to room temperature. Finish the pie with a sprinkling of Maldon salt. Then transfer to the refrigerator to completely set.
- Serve with a generous scoop of good vanilla ice cream.
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