Chef Neil Higginson,
Fort Gibraltar
This classic dessert is a true slice of French-Canadiana. Serve this sweet, rich treat with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Ingredients
Pastry
1 1/4 cups all-purpose flour
2 tsp sugar
1/4 tsp salt
7 Tbsp cold butter
3 Tbsp cold water
Maple Sugar Filling
1 cup maple or light brown sugar
1/4 cup all-purpose flour
1/4 cup pure maple syrup
3/4 cup whipping cream
Method
Pastry
- In a medium-sized bowl, mix together flour, sugar and salt.
- Using a pastry cutter, cut chilled butter into flour until mixture resembles coarse sand with pea-sized pieces of butter still visible.
- Sprinkle cold water onto mixture. Using hands, toss gently a few times until it forms a ball. Don’t over work dough.
- Separate dough into two balls and flatten slightly into thick disk shapes. Wrap discs in plastic wrap and chill in fridge for several hours.
- Preheat oven to 375˚F.
- Remove pastry from fridge. Dust counter with flour and roll out a disc using rolling pin. (Pastry from second disk can patch any tears in crust or frozen for later use.)
- Gently transfer pastry to standard pie pan and bake for 15 mins.
- Remove from oven and cool completely.
Maple Sugar Filling
- Preheat oven to 350˚F.
- In a medium-sized bowl, gently whisk together sugar and flour until mixture is smooth with only a few, small sugar lumps.
- Add maple syrup and whipping cream. Whisk until smooth, watery consistency.
- Pour mixture into pre-baked pastry shell.
- Bake for 40 mins.
- Cool and serve with whipped cream.
Yield 2 servings
