Ingredients:

• Pastry dough
• Pie weights
• 1 cup granulated maple sugar
• 1/4 cup flour
• 1 1/2 cups heavy cream

Method:

• Preheat oven to 425°F.
• Roll out dough on a lightly floured surface into a 14-inch round. Fit it into an 11-inch tart pan with a removable rim.
• Trim the dough to the rim and refrigerate 30 minutes.
• Prick the shell all over with a fork and line it with foil. Add the pie weights and bake 15 minutes.
• Remove the pie weights and foil. Bake another 8 minutes.
• Cool pie on a rack. Reduce the oven temperature to 350°F.
• In a bowl, whisk the maple sugar and flour. Add the cream, whishing until smooth.
• Pour into the shell and bake until set (about 45 minutes).
• Cool and remove tart rim. Serve warm with either whipped cream or french vanilla ice cream.