Elna's Maple Sugar Tart

When I was a young bride, First Hubby's mother was a wonderful woman named Elna who was a homemaker in the truest and best sense of the word. To my knowledge, she never worked outside the home, although she worked like a stevedore inside it. Her house was immaculate, her daughter's clothes handmade and her cooking out of this world. One could learn to hate such an accomplished woman if she weren't also very, very nice.

She taught me how to make one of her son's favorite treats, Maple Sugar Tart. This tiny tart is made from the crust scraps left over from a pie (did I mention that she was also admirably frugal?); the only ingredients are maple sugar, flour, salt and milk. First Hubby usually got to eat it all by himself as his mother was selfless as well as accomplished, but he had to share when I came into his life; sometimes, it was better for domestic harmony just to make two.

Maple Sugar Tart

Line a 3"- 4" tart pan (I use one with a removable bottom) with pastry dough scraps from a pie. Combine 1/2 cup packed maple sugar, 2 tablespoons of flour, very little salt and 1/4 cup milk and pour into the tart pan. Bake for 15 minutes at 450 degrees, then reduce to 350 degrees until thick (about 20 minutes) or bake at 350 degrees for 30 minutes. Best served warm.