Tarte au Sucre
Leah Schwartz published this recipe on beryl.nyc. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Athanasia Nguyen on SeeMeCook
A classic French-Canadian sugar pie featuring a silky, maple-sweetened caramel filling in a flaky shortcrust pastry. A staple of Quebecois holiday celebrations and winter gatherings.
- Time
- 85 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 30 g
- 16 g
- 1 g
- 360 g
- 155 g
- 250 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.03 kg before cooking, which is about 105 g per serving.
Steps
In a pot off the heat, whisk together the brown sugar, flour, cornstarch, and salt until well combined.
Whisk in the whipping cream and maple syrup and mix well until the dry ingredients are fully incorporated.
Place the pot over heat and bring the mixture to a boil, whisking constantly to prevent burning.
Once boiling, remove the pot from the heat and let the filling cool completely.
Preheat your oven to 400°F (200 °C) (200°C (400 °F)).
Pour the cooled filling into your unbaked shortcrust pastry pie crust.
Brush the edges of the pie crust with a little milk to help it brown.
Bake for 35 to 40 minutes, or until the crust is nicely golden and the filling is bubbling.
Remove the pie from the oven and let it cool before serving.
Serve slightly warm with a scoop of vanilla ice cream, or serve at room temperature or cold.
Notes
This recipe is a French-Canadian classic, traditionally served during Christmas and New Year celebrations (Réveillon). While brown sugar is used here, the maple syrup provides the essential Canadian character. Recipe inspired by Ricardo Cuisine.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 374
- Protein
- 2 g
- Carbs
- 48 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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