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Author:
Franco Salzillo
If you’re into sweet treats, and if you’re like me, you are, then you’ll find in the classic tarte au sucre or sugar pie a tasty dessert to make when you’re feeling down.
This classic treat is traditional in Northern Europe, but it has found in Canada a home as well; it’s trendy up north, and for a good reason! Nothing like a sugar rush to keep you warm.
There’s a significant difference between the European versions and the Canadian pies, though. In Canada, they’ll use maple syrup to sweeten this beauty, and sugar is the norm in the old continent. For me? I go for brown sugar. Here’s all about the tarte au sucre.
To make this delicious sugary treat, you need a pie crust. Either buy one or make it yourself with the recipe below. That’s the easy part.
For the filling, we’ll need heavy whipping cream, butter, a few eggs (plus an egg yolk) and a little flour to give the pie consistency.
Oh, you’ll need the brown sugar as well, lots of it! We’re using two full cups of the tasty brown stuff.
The pie crust dough comes together in a food processor, and the pie filling in a stand mixer. You can also use an electric hand mixer.
The secret here is working fast, because we’re working with lots of dairy, including butter. Bake the pie in the oven, and you’ve got yourself the famous sugar pie!
For the pie dough:
For the pie filling:
For the pie crust, in a food processor, pulse the flour, sugar, butter and salt until crumbly. Pour water one splash at a time to form a dough (3-4 tablespoons will do).
Press the crust dough into an 8-inch pie pan on the bottom and sides. Press with your fingers until firm. Refrigerate.
Preheat the oven to 375°F
For the filling, in a stand mixer, combine the heavy whipping cream, add in the butter while beating and the eggs one at a time. In a bowl, combine the flour and sugar. Incorporate the flour-sugar mixture with the wet ingredients and once smooth, add the vanilla.
Pour the pie filling into the pie crust, brush the pie with the remaining egg white mixed with two tablespoons of water and bake for 50 minutes or until cooked through. Remove from the oven and cool completely before serving.
