Classic Tarte au Sucre

Name: Classic Tarte au Sucre
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 teaspoon salt; 3 to 4 tablespoons cold water; 1 cup brown sugar (packed); 1/2 cup heavy cream; 1/4 cup unsalted butter (softened); 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract

125 min 8 slices Medium

All Recipes

Indulge in the traditional sweetness of Québec with this classic tarte au sucre, featuring a rich and creamy filling that melts in your mouth.

Prep

20 min

Cook

45 min

Total

125 min

Servings

Difficulty

Medium

Tarte au sucre is a beloved dessert from Québec, known for its simple yet irresistible combination of sugar and cream. This traditional pie captures the essence of comfort food with its sweet, creamy filling nestled in a flaky crust. Originating from the French settlers in Canada, tarte au sucre has become a staple in Québécois cuisine. Its rich flavour and delightful texture make it a perfect treat for any occasion, from family gatherings to festive celebrations.

Instructions

Prepare the crust

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water, one tablespoon at a time, mixing until dough holds together. Roll into a ball, wrap in plastic, and refrigerate for 30 minutes.

Pro tip: Chill the dough to make it easier to roll out.

Roll out the crust

Preheat oven to 375°F (190°C). Roll dough on a floured surface to fit a 9-inch (23 cm) pie pan. Transfer to the pan, trim excess, and flute the edges.

Pro tip: To transfer, wrap dough lightly around the rolling pin, then unroll over the pie pan.

Prepare the filling

In a bowl, cream together butter and brown sugar until smooth. Mix in flour, then gradually stir in cream and vanilla until fully combined.

Fill the pie

Pour filling into prepared crust, spreading evenly.

Bake the pie

Bake in the preheated oven for 35 to 40 minutes, or until filling is set and slightly bubbly. Cover edges with foil if they brown too quickly.

Pro tip: Check doneness by gently shaking the pie; the centre should jiggle slightly.

Cool the pie

Remove pie from oven and let cool on a wire rack for at least 30 minutes before serving.

Pro tip: Cooling allows the filling to set properly.

💡

Tips & Tricks

Ensure your butter is at room temperature for easier mixing.
Use a pie crust shield to prevent the edges from browning too quickly.
Let the pie cool completely before slicing to set the filling.
Best served with a dollop of whipped cream or ice cream.

Frequently Asked Questions

Recette de tarte au sucre?

To make a tarte au sucre, prepare a pie crust, mix a filling of brown sugar, butter, cream, and vanilla, then bake.

Tarte sucre à la crème?

Tarte au sucre à la crème is a variation with a creamy filling enhanced by heavy cream.

Tarte aux sucre à la crème?

This refers to the same rich, creamy pie, often celebrated in Québec cuisine.

Tarte au sucre et crème?

A tarte au sucre with cream combines sugar and cream for a luscious, smooth filling.

Recette tarte sucre?

For a sugar pie, combine a basic pie crust with a filling of sugar, butter, cream, and vanilla, then bake.

Serving Suggestions

Serve your tarte au sucre slightly warm or at room temperature to best enjoy its rich, creamy filling. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This pie can be made ahead of time and stored in the fridge for up to three days. For longer storage, wrap it tightly and freeze for up to a month. Simply thaw in the refrigerator before serving.

Nutrition per serving

320

Calories

Protein

17g

Fat

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