Tarte Au Sucre Maple Sugar Pie Recipes

MAPLE YEASTED SUGAR PIE (BELGIAN TARTE AU SUCRE)

Steps:

• Heat milk and granulated sugar to about 110ºF (about 20 seconds in microwave on high). Pour into bowl of standing mixer and sprinkle with yeast. Let stand several minutes until yeast is frothy. Add flour and salt; beat to combine. Beat in egg and melted butter. Turn out onto a clean work surface and knead for a few minutes, then return dough to ball and let it rest for 30 minutes.
• Preheat oven to 400ºF. Butter a 9"x2" pie dish, then press dough into the bottom and up the sides. Prick crust several times with a fork. Sprinkle bottom evenly with the brown sugar.
• In a medium bowl, whisk together remaining filling ingredients. Pour over crust and bake 25-30 minutes, until filling is set and browning. Cover crust with foil or a pie protector if it is getting dark. Cool pie at least 30 minutes on a wire rack before serving. May be served warm or room temperature, with whipped cream if desired.

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)

Steps:

• Preheat oven to 350 degrees.
• In bowl, mix brown sugar and flour.
• In seperate bowl, whisk together milk, eggs and vanilla.
• Gradually add to flour mixture mixing well.
• Place cookie sheet under pie crust.
• Fill pie crust with mixture.
• Drop cold butter cubes throughout mixture.
• Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
• Refrigerate completly.
• Serve with whipped cream or vanilla ice cream.

MAPLE SYRUP PIE

Steps:

• Preheat oven to 350°F.
• Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
• Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.
• Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

TARTE AU SUCRE

Steps:

• Heat the oven to 400 degrees. Make the crust by combining the flour, salt and sugar in a large bowl. Cut the butter into the flour with a fork or pastry blender until the mixture is the texture of coarse meal. Sprinkle a tablespoon of ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart. If it crumbles in your hands, it needs more water. Add a teaspoon or two more water, as needed.
• Flatten the ball of dough and roll between two sheets of plastic wrap into a circle 10 inches in diameter. Remove the plastic and lay the dough into a 9-inch tart pan, press into place and remove excess dough. Place in the freezer.
• Meanwhile, make the filling by beating the eggs in a bowl. Gradually whisk in the flour. Add the cream and maple syrup and whisk until combined. Pour into the crust-lined pan. Cook until the middle still jiggles but is solid, 25 to 30 minutes. Serve with créme fraîche.

BOUBOU'S TARTE AU SUCRE (SUGAR PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar and flour together in a saucepan. Add cream, maple syrup, 1 egg, and melted butter; stir well to combine. Cook over medium heat, stirring occasionally, until thick, about 20 minutes. Remove batter from heat; cool to room temperature, about 15 minutes.
• Line a pie pan with 1 crust; pour in batter. Top with second crust; crimp edges together. Beat remaining egg in a bowl; brush top of pie with beaten egg.
• Bake in the preheated oven until golden brown, about 20 minutes.

TARTE AU SUCRE - MAPLE SUGAR PIE

Steps:

• Preheat oven to 350.
• Combine sugars & flour. Spread the sugar mixture evenly over the pie shell.
• Pour the cream over the sugar and place in the oven. Bake for 35-40 minutes or until golden.
• Serve the pie warm from the oven.

SUGAR PIE (TARTE AU SUCRE)

Steps:

• Prepare the crust. Partially prebake. Combine the flour, brown sugar, salt and cinnamon in a large bowl. Add the butter and cut it into the dry mixture with a pastry blender until it is broken into very small pieces. At that point, using your fingertips, continue to rub the mixture until you form crumbs that clump together when firmly pressed. Set aside. In a small saucepan, gently heat the maple syrup until it is slightly warmer than body temperature. Transfer to a large bowl and whisk in the baking soda. Whisk the egg and egg yolk together in a small bowl just until frothy, then whisk into the warmed maple syrup. Stir in the vanilla. Spread about half of the crumbs in the cooled pie shell. Slowly pour the maple filling over the crumbs. Scatter the remaining crumbs evenly over the filling, then set the pie on a large aluminum foil-lined baking sheet. Place on the center oven rack and bake at 350 degrees until the filling has puffed considerably and turned dark golden brown, about 30 minutes. Rotate the pie 180 degrees about halfway through the baking. Transfer the pie to a wire rack and let cool thoroughly. Serve slightly warm or cool.