Daniel Vézina’s Maple Sugar Pie
Back
Daniel Vézina’s Maple Sugar Pie
Open in full-screen mode

Daniel Vézina’s Maple Sugar Pie

Preparation
10 MIN
Cooking
45 MIN
Servings
6

Ingredients

Maple Sugar Filling

Preparation

  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.

Note

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

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum