Maple Tart is a sweet treat from Canada

Click to Enlarge This Maple Tart is made from a simple recipe adapted from Au Pied de Cochon chef Martin Picard's version. Larry Crowe / The Associated Press Get Arts & Entertainment Feeds

The Associated Press
April 30, 2008

Print Email

This recipe makes four tarts, but they are thin and keep well. Refrigerate anything you don't serve immediately.


Maple Tart
Preparation time, start to finish: 1 hour (plus cooling). Makes four 8-inch tarts.

1 1/2 cups maple syrup
1/2 cup whipping cream
1 stick (1/2 cup) butter
1 tablespoon all-purpose flour
Pie dough for 4 shells (frozen or homemade)
3 large eggs

Preheat the oven to 375 F.

In a medium saucepan over medium-high heat, combine the maple syrup and cream, then bring to a boil. Add the butter and stir until melted, then stir in the flour. Set aside to cool a bit.

Meanwhile, roll out the pie dough and cut 4 rounds to line the bottoms of four 8-inch tart molds with removable bottoms. Bake the empty tart shells for 15 minutes, or until golden. Set aside. Reduce oven heat to 300 F.

In a small bowl, lightly beat the eggs, then add to the maple-syrup mixture while it still is a bit warm. Arrange the tart shells on baking sheets, then divide the maple mixture between them.

Bake for 20 to 25 minutes, or until the filling has set at the center and there is a slight bubbling at the edge of the molds. Let cool completely, then lift the tart bottom out of the sides. Cut into slices to serve.

- Recipe adapted from Martin Picard's "The Album," a cookbook from his restaurant Au Pied de Cochon in Montreal.