Tarte Au Sucre Sugar Pie
Indulge in the rich, buttery perfection of Tarte Au Sucre, the classic French-Canadian sugar pie that’s as comforting as it is decadent. This traditional dessert features a tender, flaky crust filled with a luscious, velvety mixture of dark brown sugar, heavy cream, and a hint of vanilla, creating an irresistibly caramel-like sweetness. Perfectly baked to achieve a golden exterior and a gooey yet set interior, this sugar pie is an effortless showstopper for any occasion. Whether served chilled for a firm texture or slightly warmed for an oozy, melt-in-your-mouth experience, this pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. With simple ingredients, step-by-step instructions, and a nostalgic flavor that sings of home, Tarte Au Sucre is the ultimate treat for sugar pie enthusiasts everywhere.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 120 g Unsalted butter (cold, cubed)
- 10 g Granulated sugar
- 2 g Salt
- 60 ml Cold water
- 200 g Dark brown sugar
- 250 ml Heavy cream
- 20 g Unsalted butter (softened)
- 20 g All-purpose flour (for filling)
- 2 large Eggs
- 5 ml Vanilla extract
Instructions
Start by making the crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 175°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch (23 cm) pie pan. Transfer the dough to the pan, trim any excess, and crimp the edges. Prick the bottom with a fork and refrigerate the crust for 15 minutes.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Set the crust aside to cool slightly.
To make the filling, whisk together the dark brown sugar, heavy cream, softened butter, and all-purpose flour in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes.
Remove the pan from the heat and let the mixture cool for 5 minutes. In a separate bowl, whisk the eggs and vanilla extract together, then gradually stir them into the sugar mixture.
Pour the filling into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool completely at room temperature before slicing. For best results, chill the pie in the refrigerator for at least 2 hours before serving.
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 205.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 284 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 676 mg | 14% | |
*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.
