Daniel Vézina’s Maple Sugar Pie
Daniel Vézina’s Maple Sugar Pie
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Daniel Vézina’s Maple Sugar Pie

10 MIN
45 MIN


Maple Sugar Filling


  1. Preheat the oven to 110 °C (225 °F). Spoon 30 ml (2 tbsp) of the maple sugar at the bottom of the prebaked tartlets.
  2. Sift 7.5 ml (1 1/2 tsp) of flour on the maple sugar of each tartlet.
  3. In a bowl, combine the cream and eggs and the remaining maple sugar. Place the tartlet shells on a baking sheet.
  4. With a ladle, gently pour the maple sugar mixture into the tart shells, up to the edge.
  5. Sprinkle generously with the cinnamon and bake for 45 minutes.
  6. Remove from the oven and let the tartlets cool on a wire rack. Serve at room temperature.


This recipe is from Daniel Vézina’s book "L’Atelier de Daniel Vézina - Mes classiques préférés".

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