Tarte Au Sucre Brun
Indulge in the rich, caramelized sweetness of Tarte Au Sucre Brun, a classic French-Canadian dessert that combines a buttery, flaky crust with a luscious filling of brown sugar, heavy cream, and a touch of vanilla. This rustic tart is prepared with simple pantry staples, yet delivers an extraordinary depth of flavor, thanks to the caramel-like richness of light or dark brown sugar. The velvety filling is baked to perfection, slightly puffed around the edges with a delicate jiggle at the center, for the perfect balance of texture and taste. Ideal for any occasion, this dessert can be served at room temperature or chilled, with a dollop of whipped cream or a sprinkle of powdered sugar to elevate its presentation. Whether it’s a festive celebration or a cozy family gathering, this tarte au sucre brun will delight every sweet tooth at the table.
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Recipe Information
Ingredients
- 190 g All-purpose flour
- 115 g Unsalted butter (cold)
- 10 g Granulated sugar
- 2 g Salt
- 60 ml Water (cold)
- 150 g Brown sugar (light or dark, packed)
- 120 ml Heavy cream
- 2 Eggs
- 5 ml Vanilla extract
- 30 g Unsalted butter (melted)
Instructions
In a medium bowl, combine the flour, granulated sugar, and salt for the crust.
Using a pastry cutter or your fingertips, cut in the cold unsalted butter until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan.
Gently transfer the dough to the tart pan, pressing it into the sides. Trim the excess dough. Prick the base with a fork and freeze for 15 minutes to prevent shrinking.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake the shell for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes. Set aside to cool.
In a medium mixing bowl, whisk together the brown sugar, heavy cream, eggs, vanilla extract, and melted butter until smooth and well combined.
Pour the filling into the prepared tart shell. Place the tart on a baking sheet for easy handling.
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and slightly puffed around the edges. The center should still have a slight jiggle.
Allow the tart to cool completely before slicing. Serve at room temperature or chilled. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 270% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 157.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
