MAPLE SYRUP TART

Serves 8

Pastry dough: for two 9-inch crusts

1 pound (3 1/4 cups) all purpose flour
1/2 pound (1 1/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water

In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water. Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.
Filling:
1 2/3 cups packed light brown sugar
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted

Preheat oven to 350 degrees.
Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch glass pie plate. Trim excess dough and crimp edges decoratively.
Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth.
Pour filling into pie shell.
Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes.
Cool on a rack to room temperature (filling will set as pie cools).
Serve with a generous dollop of crème fraîche or unsweetened whipped cream.
It complements the dessert's rich silkiness and balances the sweetness. This recipe comes from Aux Anciens Canadiens in Québec City, Canada