Tarte à la Framboise et au Sirop d'Érable

Raspberry and Maple Syrup Pie

Imagine a golden, crispy crust that crumbles perfectly under the pressure of your fork, revealing a generous heart of juicy raspberries. These small red fruits, symbols of summer, burst with flavor in your mouth, their natural acidity perfectly balanced by the sweetness of maple syrup. It's a pie that celebrates the simplicity of good products, a pie that goes back to basics. Everything is accompanied by a scoop of vanilla ice cream, which gently melts on contact with the still warm pie, adding a creamy touch that makes each bite even more divine. Get ready to experience a veritable symphony of flavors with our raspberry and maple syrup pie.

Ingredients :

For the pie dough:

  • 250g of flour
  • 125 g butter, cold and cut into small cubes
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • 5 to 6 tablespoons of cold water

For garnish :

  • 500g fresh raspberries
  • 3/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon of vanilla sugar

For the gilding:

  • 1 beaten egg
  • 2 tablespoons of sugar

Preparation :

Pastry :

  1. In a large bowl, combine the flour, sugar and salt. Add the butter and work it with your fingers until you get a sandy consistency.

  2. Gradually add cold water, working the dough until it holds together. Form a ball, wrap in cling film and refrigerate for at least 1 hour.

Trim :

  1. Preheat your oven to 180°C (350°F).

  2. In a bowl, combine the raspberries, maple syrup, lemon juice, cornstarch and vanilla sugar. Let stand for about 15 minutes.

Assembly :

  1. Roll out the dough on a lightly floured work surface, then transfer it to a pie pan. Prick with a fork.

  2. Pour the filling over the dough and spread evenly.

  3. Fold the edges of the dough over the filling, then brush the dough with the beaten egg and sprinkle with sugar.

  4. Bake for about 45 minutes, or until the pastry is golden brown and the filling is bubbly.

  5. Let cool completely before serving.

Enjoy this delicious raspberry and maple syrup pie. Enjoy your food !

FAQ (Frequently Asked Questions)

Can I use frozen raspberries for this pie?

Yes, frozen raspberries can be used but be sure to thaw and drain them first.

How to store this raspberry tart?

The pie can be stored in the refrigerator for 2 to 3 days.

What other fruit can I use in this recipe?

You can replace the raspberries with other soft fruits such as strawberries or blackberries.

Can I use another type of syrup?

Maple syrup brings a unique flavor, but you can try it with agave or honey syrup.

How to serve this pie?

This pie is delicious served at room temperature or slightly warmed, with a scoop of vanilla ice cream.

Can I make this pie ahead of time?

Yes, you can make it ahead of time and store it in the fridge.

How do I know if my pie is properly baked?

The pie is ready when the crust is golden brown and the filling is slightly bubbly.

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1 comment

ajouter tapioca minute au lieu de fécule de maïs

Micheline Beauregard

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