As Thanksgiving arrives this year, I hope that gratitude will be your theme on this long holiday weekend. Perhaps you will make time for an intimate tea gathering with a few special friends or relatives in addition to the traditional family feast. And if you have a china cabinet, open it up and use the oldest and most precious pieces you have. If not for Thanksgiving, then when?
½ cup packed light brown sugar
¾ cup maple syrup plus 1 tablespoon for whipped cream
2 large eggs
1 tablespoon flour
2 cups heavy cream, divided
3 tablespoons unsalted butter, melted
½ teaspoon salt
Preheat oven to 375°F
Special equipment: 9” pie pan, plastic wrap, medium sized mixing bowl, whisk or hand-held electric mixer, rubber spatula, wire rack
Makes: about 8 servings
- Following package directions, prepare the crust for a single-crust pie in a 9” pie pan. Crimp the edges decoratively, cover loosely with plastic wrap and refrigerate while you make the filling.
- Reserve 1 cup heavy cream and 1 tablespoon of maple syrup for the topping. Combine all the remaining filling ingredients in a medium-sized mixing bowl (make sure the butter is melted,) and whisk or beat lightly until well combined. Pour the filling into the prepared pie crust, scraping the bowl with a rubber spatula.
- Bake the tart in the bottom third of the preheated oven until the filling is just set, the crust is golden brown and the top is a dark amber color, about 50-60 minutes.
- Place on a wire rack to cool completely before slicing.
- Whip one cup of well-chilled heavy cream until it is soft and pillowy. Add 1 tablespoon maple syrup and beat for a few more seconds. Keep the whipped cream chilled until ready to serve the tart.
- When the Tarte Sucre has cooled, serve it in small slices topped with maple flavored whipped cream.