Growing up in Toronto, we traveled often to Montreal, to visit my grandparents and my mom’s extended family. If it was early spring, our trip included a stop at one of the many traditional cabanes à sucre (sugar shacks) — small cabins where sap tapped from sugar maple trees is boiled into some of the finest amber syrups in the world. There we indulged in treats like maple sugar and tire d’erable—a taffy-pop hybrid made by drizzling and freezing thickly boiled maple sap over icy-cold fresh snow, then turning it around a popsicle stick. All of that, while utterly delightful, could not steal the thunder from the pièce de résistance: rich, sticky tarte au sucre (sugar pie). We’d share a slice on site and often buy a whole tart to bring home. <br />Reprinted from Bringing It Home. Copyright © 2017 by Gail Simmons with Mindy Fox. Published by Grand Central Life & Style.

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