A lusciously sweet, caramelized pie of brown sugar, cream, and butter in a flaky crust — Quebec's heirloom dessert that tastes of maple country kitchens.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Preheat oven to 180C (350F). Place pie shell in dish and crimp edges.
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2
Whisk brown sugar and flour together in a bowl.
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3
Heat cream and butter in a saucepan until butter melts. Add vanilla.
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4
Pour warm cream mixture into the brown sugar. Whisk until smooth.
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5
Pour filling into the unbaked pie shell.
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6
Bake 35-40 min until filling is set but still slightly jiggly in the centre. Cool completely before slicing.
Did You Know?
Tarte au sucre was born out of necessity — in rural Quebec, brown sugar and cream were more affordable and available than refined baking ingredients.
Chef's Notes
Equipment Tips
- pie dish
- saucepan
- whisk
Garnishing
whipped cream
Accompaniments
coffee, maple syrup drizzle
The Story Behind Tarte au Sucre
Tarte au sucre is one of the oldest desserts in Quebec cuisine, dating to the French colonial period. Rural families made it with pantry staples, creating a pie of profound sweetness that became a fixture at holiday tables and cabanes a sucre (sugar shacks) across the province.
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