Tarte au Sucre is a traditional French-Canadian dessert that has been around for centuries. It is believed to have originated in Normandy, France, and was brought to Canada by French settlers in the 17th century. Tarte au Sucre is also popular in other parts of North America, such as New England and the Midwest.
The history of tarte au sucre is closely linked to the history of sugar production in North America. In the early days, sugar was a luxury item that was only available to the wealthy. However, as sugar production became more efficient and affordable, it became more accessible to the general population. This led to an increase in the popularity of tarte au Sucre, as it was a simple and inexpensive dessert to make. Make your own pie crust to really enhance this dish.
Tarte au Sucre – Quebec Sugar Pie
Equipment
- 9-inch pie plate
Ingredients
- 1 Single pie crust, buy or make Basic Sweet Pie Crust
- 1 cup Light brown sugar
- ¼ cup Maple sugar
- ¼ cup All-purpose flour
- ½ tsp Salt
- 2 large Eggs
- ½ cup Heavy cream
- ½ tsp Vanilla extract
- 1 tbsp Unsalted butter, melted
Instructions
- Make the crust:Â Preheat oven to 375 degrees F (190 degrees C). Buy frozen pie crust or make your own sweet pie crust.
- Roll out the crust:Â On a lightly floured surface, roll out dough into a 11 or 12-inch circle. Transfer dough to a 9-inch pie dish and trim edges.
- Make the filling:Â In a medium bowl, whisk together brown sugar, granulated sugar, flour, and salt. Add eggs and cream and whisk until smooth. Stir in melted butter. Pour filling into prepared crust.
- Bake the tart:Â Bake in preheated oven for 45-50 minutes, or until filling is set and crust is golden brown. Let cool completely before serving.
Delish!