I never can have enough of real maple syrup...
I have born among it , I have raised with it and grown up with it...
It is part of my culture ...
Unbeknownst to THE SOUTHERNERS --as grits are to the QUEBECORS--
1In a pan combine the cornstarch and water until smooth. Stir in maple syrup, brown sugar and cream.
Cook over medium until it thickens.
2Stir a small amount of hot filling into the yolks to temper them and add the rest and return the stir over the heat until it is all fully incorporate and the mixture is smooth. Stir in the butter. Mix thoroughly.
3Make the meringue by adding the cream of tartar and mix in a bowl at high speed adding about 2tablespoons at the time of sugar.. you have to be patient to make it other wise your meringue will not be good. Beat on high until glossy and peak are formed Yum Yum!
4Spread the meringue evenly over filling sealing well the edge of the crust.
If you wish to you can bake the meringue at 350 for about 10 minutes. I do not!!
Chill for at least 4 hours.
Let me know your comment about this "FRENCH QUEBECOISE TARTE"
9Every time I have a piece if this exceptional maple pie the tears of joy always swell up in my eyes.