Ingredients
Pastry
- 250 gplain flour
- 150 gcold butter
- 1 tbspsugar
- ½ tspsalt
- 1egg yolk
- about 60 ml iced water
Filling
- 350 gdark brown sugar, cassonade, packed
- or 300 ml pure maple syrup
- 250 mldouble cream
- 60 gbutter, melted
- 2eggs
- 3 tbspplain flour
- 1 tspvanilla
- a pinch of salt
To serve
- unsweetened whipped cream
- a strong coffee
Directions
- Rub the cold butter into the flour, sugar and salt until it looks like coarse breadcrumbs with some larger flakes. Leave some butter in visible flakes rather than rubbing it all in, since those turn to steam and make the pastry flaky. Handle it as little as possible, because a worked pastry goes tough and this one has to hold a very liquid filling.
- Wrap it and chill it for an hour. Roll it out and line a 23 cm tin, leaving the edge slightly proud. Line it with paper and beans and bake at 190°C for 15 minutes, then remove the beans and bake 5 minutes more.
- Brush the hot case with a little beaten egg white, which seals it further. Let the baked case cool slightly. Whisk the brown sugar with the flour first, breaking up any lumps. Mixing the flour through the sugar before any liquid goes in stops it clumping, and lumps of raw flour in the set filling are unpleasant.
- Whisk it until it is completely smooth but do not beat air into it. Too much air makes the filling puff up dramatically and then crack and sink as it cools.
- Use genuine maple syrup rather than maple-flavoured syrup, since the whole flavour of that version is the maple. Pour the filling into the part-baked case. Fill it to just below the rim, since it rises as it bakes. Now bake at 180°C (355°F) for 30 to 35 minutes.
- Take it out while the middle is still visibly loose. It sets completely as it cools, and a pie baked until firm in the centre turns hard and grainy. Cool it completely at room temperature, for at least three hours. It needs that time to set properly, and cutting it warm gives a puddle. Cut it into small wedges and serve at room temperature.
- Serve unsweetened whipped cream alongside, which is essential rather than decorative given how sweet the filling is. It keeps three days covered at room temperature.
Technique
- The maple version is made in spring when the syrup is fresh.
- It is closely related to the Belgian and northern French tarte au sucre brought by settlers.
- It is very sweet and is served in small portions.
Substitutions
- Pure maple syrup in place of brown sugar.
- Evaporated milk in place of cream, which is a common farmhouse substitution.
Variations
- Made with maple syrup.
- With a handful of walnuts or pecans in the filling.
- Made as small individual tarts.
History
A Quebec farmhouse pie built from pantry staples, tied to the maple harvest and to Christmas réveillon tables.
Frequently asked questions
What is Tarte au sucre?
Tarte au sucre is a dessert from Canada: shallow pie filled with brown sugar or maple and cream, baked until set. A Quebec farmhouse pie built from pantry staples, tied to the maple harvest and to Christmas réveillon tables.
How long does Tarte au sucre take to make?
Tarte au sucre takes 20 min plus 1 hr chilling of preparation and 35 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Tarte au sucre?
Yes, within limits. Pure maple syrup in place of brown sugar. Evaporated milk in place of cream, which is a common farmhouse substitution.
What is the most important thing to get right in Tarte au sucre?
Rub the cold butter into the flour, sugar and salt until it looks like coarse breadcrumbs with some larger flakes. Leave some butter in visible flakes rather than rubbing it all in, since those turn to steam and make the pastry flaky. Handle it as little as possible, because a worked pastry goes tough and this one has to hold a very liquid filling.
