Maple Syrup Recipe

What to do with the extra syrup this year.  We had a couple of jars of maple syrup that didn't seal.   I tried twice, the second time by adding it to the new batch, reheating and putting in clean jars.   Everything but 2 jars sealed.  That left about 3 cups of syrup to sit in the fridge until we got around to using it.   

I've used maple syrup for butter tarts - oh so good, and for pecan pie - oh so expensive.  Also there is tarte au sucre, a very old recipe thought to have come with or invented by the  early French settlers in Quebec.  It is often made with sugar, or maple sugar, but maple syrup is also a possibility.  I've never made one before and researched a lot of recipes and history to come up with the simplest tarte au sirop d'erable that I could.  My thoughts on this were that in the late winter or early spring,  a lot of ingredients would not be available to early settlers, and flour, cream, eggs and syrup were likely available.   Hens start laying again as the days get longer.  I always notice the older girls starting to lay again in early January.   Cows can be bred to calve early too, or late so that they are giving milk all year.

My recipe turned out to be super rich but very delicious- 

You need -

Short Crust 

2 eggs (large)

3/4 cup cream.  

1 1/2 cups pure maple syrup - but you can use 1 cup syrup and 1/2 cup brown sugar to be a little more economical if you want.

Short crust is just regular pastry.  Store bought is fine if you won't want to make the pastry yourself.

Cream -  I used heavy cream (double or whipping cream) but I imagine any type of cream will do, even just evaporated milk from a tin. I've no idea if milk substitutes would work  as I haven't tried them.

Method-  

pre-heat oven to 400° F

Pour maple syrup into a bowl, add eggs, cream and sugar if using.   Beat until everything is well blended and completely incorporated.  

Pour filling into the pie crust and bake for 15 minutes at 400°F.

Turn oven down to 350° F and bake for another 25-35 minutes, until the outside edges of the filling are set and the centre just jiggles a little.

Cool completely before eating