1 cup (150 g) unbleached all-purpose flour

1/4 cup (40 g) maple sugar

2 tbsp cornstarch

6 tbsp (85 g) cold unsalted butter, diced

1 tbsp (15 ml) cold water

In a food processor, combine the flour, maple sugar and cornstarch. Add the butter and pulse a few times until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove from the food processor and form into a disc with your hands.

On a lightly floured work surface, roll the dough out to a 17 x 6-inch (42 x 15 cm) rectangle. Line the bottom and sides of a 14 x 4-inch (35.5 x 10 cm) rectangular tart pan with removable bottom with the dough, trimming off any excess. With a fork, prick the dough all over. Refrigerate for 30 minutes or freeze for 15 minutes.

With the rack in the bottom position, preheat the oven to 400°F (200°C).

Bake for 15 to 18 minutes or until the crust is nicely golden. Let cool on a wire rack.

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