{"id":769,"date":"2015-02-13T04:50:16","date_gmt":"2015-02-13T09:50:16","guid":{"rendered":"http:\/\/www.allbakingrecipes.com\/recipes\/?p=769"},"modified":"2015-02-13T04:50:16","modified_gmt":"2015-02-13T09:50:16","slug":"maple-sugar-tart-recipe","status":"publish","type":"post","link":"https:\/\/www.allbakingrecipes.com\/recipes\/maple-sugar-tart-recipe\/","title":{"rendered":"Maple Sugar Tart Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-770\" src=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/02\/maple-sugar-tart.jpg\" alt=\"Maple Sugar Tart Recipe\" width=\"500\" height=\"410\" srcset=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/02\/maple-sugar-tart.jpg 500w, https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/02\/maple-sugar-tart-300x246.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This French-Canadian classic is traditionally prepared in early spring or &#8216;sugaring-off time&#8217;. This pie is even better the following day, so try to prepare it in advance.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 8)<\/p>\n<ul>\n<li>2\/3 <a href=\"https:\/\/www.allbakingrecipes.com\/recipes\/making-basic-crust\/\" target=\"_blank\">recipe basic crust<\/a><\/li>\n<li>400 g\/14 oz maple sugar (sometimes sold as maple flakes) or light brown sugar<\/li>\n<li>235 ml\/8 fl oz double cream<\/li>\n<li>150 ml\/5 fl oz maple syrup<\/li>\n<li>55 g\/2 oz unsalted butter, softened<\/li>\n<li>1 large egg<\/li>\n<li>15 g\/\u00bd oz dry breadcrumbs<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<li>1 teaspoon vanilla essence<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Preheat the oven to 175\u00b0C\/350\u00b0F\/Gas mark 4. Roll out the pastry dough slightly thicker than usual 5 mm\/\u00bc inch thick and line a 25-cm\/10-inch tart tin. Refrigerate for 20 minutes.<\/p>\n<p>Whisk the sugar, cream, maple syrup and butter in a saucepan over low heat. Cook for 10 minutes or until the sugar has dissolved, whisking regularly. Remove from the heat and cool for 30 minutes.<\/p>\n<p>Using a fork, beat the egg and add to the maple mixture. Stir in the breadcrumbs, salt and vanilla to blend. Pour into the chilled pie crust and bake for 40 to 45 minutes. The filling should be set and slightly raised in the center.<\/p>\n<p>Transfer to a wire rack and cool completely. Serve with cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This French-Canadian classic is traditionally prepared in early spring or &#8216;sugaring-off time&#8217;. This pie is even better the following day, so try to prepare it in advance. Ingredients: (Serves 8) 2\/3 recipe basic crust 400 g\/14 oz maple sugar (sometimes sold as maple flakes) or light brown sugar 235 ml\/8 fl oz double cream 150 ml\/5 fl oz maple syrup 55 g\/2 oz unsalted butter, softened 1 large egg 15 g\/\u00bd oz dry breadcrumbs \u00bc teaspoon salt&hellip;<\/p>\n","protected":false},"author":1,"featured_media":770,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[106,4,183,60],"class_list":["post-769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-maple","tag-recipe","tag-sugar","tag-tart"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Maple Sugar Tart Recipe - Baking and Desserts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.allbakingrecipes.com\/recipes\/maple-sugar-tart-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maple Sugar Tart Recipe - Baking and Desserts\" \/>\n<meta property=\"og:description\" content=\"This French-Canadian classic is traditionally prepared in early spring or &#8216;sugaring-off time&#8217;. This pie is even better the following day, so try to prepare it in advance. 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