1800s Cooking Tips and Recipes
Tarte au Sucre: French Canadian Maple Sugar Pie Ingredients 1 batch of your favorite pie crust pastry or ready-made 1½ cups pure maple syrup ½ cup butter ½ cup whipping cream 2 tsp all-purpose flour ¼ tsp salt 2 large eggs Directions Roll out the dough and place it in a 9-inch pie plate; chill until the filling is ready. Preheat oven to 325ºFIn a heavy saucepan over medium heat, bring maple syrup to a gentle boil and cook, reducing the heat if necessary, for 5 minutes. Remove saucepan from heat; stir in the butter until melted Stir in cream. Transfer ½ cup of mixture to small bowl; whisk flour and salt into it; add mixture back into saucepan. Continue whisking; allowing to cool slightly Beat eggs; whisk into saucepan mixture. Pour filling into pie shell and bake until center is golden brown, bubbly, and firm when lightly touched (about 45 minutes).
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Tarte au Sucre: French Canadian Maple Sugar Pie Ingredients 1 batch of your favorite pie crust pastry or ready-made 1½ cups pure maple syrup ½ cup butter ½ cup whipping cream 2 tsp all-purpose flour ¼ tsp salt 2 large eggs Directions Roll out the dough and place it in a 9-inch pie plate; chill until the filling is ready. Preheat oven to 325ºFIn a heavy saucepan over medium heat, bring maple syrup to a gentle boil and cook, reducing the heat if necessary, for 5 minutes. Remove saucepan from heat; stir in the butter until melted Stir in cream. Transfer ½ cup of mixture to small bowl; whisk flour and salt into it; add mixture back into saucepan. Continue whisking; allowing to cool slightly Beat eggs; whisk into saucepan mixture. Pour filling into pie shell and bake until center is golden brown, bubbly, and firm when lightly touched (about 45 minutes).
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