Tarte Au Sucre French Canadian Sugar Pie
Indulge in the rich, caramelized sweetness of *Tarte Au Sucre*, a classic French Canadian sugar pie that’s both comforting and decadent. With its buttery, homemade crust and creamy brown sugar filling, this dessert is a celebration of simple ingredients elevated to pure perfection. The velvety filling, thickened with heavy cream and cornstarch and infused with aromatic vanilla, rests atop a golden, flaky base that’s blind-baked for the perfect texture. Whether served as is or topped with a dollop of whipped cream, this iconic treat boasts deep flavors of caramel with just a whisper of nostalgia. Easy to make yet irresistibly indulgent, this sugar pie is the perfect ending to holiday feasts, cozy gatherings, or anytime you crave a timeless Canadian dessert. Keywords: French Canadian sugar pie, Tarte Au Sucre, brown sugar pie, caramel dessert, classic Canadian dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter
- 15 grams Granulated sugar
- 1 pinch Salt
- 60 ml Ice water
- 180 grams Brown sugar
- 250 ml Heavy cream
- 30 grams Unsalted butter
- 15 grams Cornstarch
- 5 ml Vanilla extract
- 1 piece Egg yolk (optional)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water one tablespoon at a time, mixing gently until the dough comes together into a ball. Be careful not to overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough into the dish and trim any excess edges. Prick the bottom of the crust with a fork.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for another 5 minutes or until lightly golden.
In a medium saucepan, combine the brown sugar, heavy cream, and unsalted butter over medium heat. Stir until the sugar dissolves and the mixture is smooth.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the sugar mixture and cook until it thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Let the filling cool slightly. If you want a richer filling, whisk in the optional egg yolk.
Pour the filling into the pre-baked pie crust, spreading it evenly.
Bake the pie in the preheated oven for 25-30 minutes or until the filling is set but still slightly wobbly in the center.
Let the pie cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours before serving.
Slice and serve your Tarte Au Sucre as is or with a dollop of whipped cream for a classic finish.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 190.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 231 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 515 mg | 11% | |
*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.
