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Recipes

Nut and Maple Syrup Pie

Tarte Aux Noix

This amazing pie is rich and dense in texture – reminiscent of a French Flan –successfully blending fragrances of maple and roasted nuts. We like using an amber syrup for this type of recipe, the maple taste is more intense.

Ingredients

  • 1 pie dough (see our recipe)
  • 1 cup hazelnuts
  • 1 cup pecans
  • 1 cup slivered almonds 
  • 1½ cup amber maple syrup
  • ½ cup 35% cream
  • 2 Tbsp all-purpose flour 
  • ½ tsp salt 
  • 4 Tbsp un-salted butter 
  • 1 Tbsp Scotch OR Bourbon OR Whiskey
  • 3 eggs
  • ¼ tsp tonka bean, finely grated

Method

  1. 1

    Roast the hazelnuts, almonds and pecans separately (about 20 minutes 350 °F). Let cool. Remove the skin from the hazelnuts.

  2. 2

    Preheat the oven to 375 °F and place a grill on the lowest level.

  3. 3

    Beat the maple syrup, cream, flour and salt together in a pan. Add butter.

  4. 4

    Bring to a boil on medium-high, whisking continually, remove from the heat and let cool.

  5. 5

    Once the mixture cools, whisk in the eggs and add the Scotch.

  6. 6

    Put the pie on a bake sheet, in case of overflow, then place in the oven on the lowest grill. Cook for 15 minutes.

  7. 7

    Lower the heat to 350 °F and continue baking for 15 minutes. Remove the pie from the oven and decorate with nuts.

  8. 8

    Cover the pie with aluminum foil and cook for another 15 minutes or until the center is firm.       

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