 |
250 mL maple syrup
60 g flour
cold water
125 mL fresh cream
6 baked tart shells or 1 baked pie shell
liced almonds, pecans or other nuts as desired
Method
Bring the syrup to a boil and boil gently. Mix the flour and cold water together, using enough water to prevent lumps from forming. Add the flour mixture to the boiling syrup. Blend in the fresh cream and continue cooking, stirring, until liquid thickens. Let the mixture cool, then pour into shells. Garnish with the nuts.
Makes 6 tarts or 1 pie
Source: Congrégation de Notre-Dame, La cuisine raisonnée, nouvelle édition abrégée, Montréal, Éditions Fides, 2003, 416 p., ISBN 2-7621-2083-7(www.fides.qc.ca)http://ats.agr.ca/eu/recipes_e.htm
|
