Tarte Au Sucré Recipes

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TARTE AU SUCRE I



Tarte au Sucre I image

This is a Canadian Maple sugar pie. Although it tastes a little like pecan, the flavor is more complex and leaves everyone asking for your secret. Earl Grey tea works well with this recipe.

Provided by Kevin Ryan

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
3 eggs
⅞ cup light brown sugar
¾ cup real maple syrup
6 tablespoons unsalted butter, melted
¼ cup brewed tea
6 ½ teaspoons cider vinegar
1 pinch salt
¾ cup toasted chopped walnuts

Steps:

  • Roll out the dough, and fit it in a 9 inch pie pan. Crimp the edges. Chill while preparing filling.
  • In a bowl, whisk together the eggs and sugar. Add the syrup, butter, tea, vinegar, and salt. Whisk until smooth. Stir in the nuts.
  • Place the pie shell on a cookie sheet, and pour the filling into the shell. Bake in a preheated 450 degree F (230 degrees C) oven for 10 minutes. Lower the heat to 350 degrees F (175 degrees C), and bake until the center is still a bit wiggly. It will set completely when cooled, about 25 minutes. Cool, and serve with sweetened whipped cream.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 55.4 g, Cholesterol 92.6 mg, Fat 25.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 154.3 mg, Sugar 41.4 g

TARTE AU SUCRE II



Tarte au Sucre II image

This is a traditional brown sugar French-Canadian pie. For sweet tooths only!

Provided by Lizanne Gosselin

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup heavy whipping cream
1 tablespoon all-purpose flour
1 unbaked 9 inch pie crust

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix brown sugar, cream, and flour together in a mixing bowl until smooth. Pour the filling into unbaked pie crust
  • Bake for 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.4 g, Cholesterol 20.4 mg, Fat 13 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 130.3 mg, Sugar 26.7 g

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)



Tarte Au Sucre Francaise (French Canadian Sugar Pie) image

My grandmother use to make a "tarte au sucre" for every family gathering. The kids would be wired all day, lol. I have been looking for a recipe that turns out like hers for a long time now. I have tried a few, all delicious, but not quite the same. A few weeks ago, my Mom was looking through a box of stuff left behind after my grandma passed away a while back and , there it was....... Her recipe for tarte au sucre. Hope you all enjoy it as much as I do. You might want to have a glass of milk with you when you do eat it, it is extremely sweet!

Provided by queenbeatrice

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

9 inches deep dish uncooked pie shells
2 cups brown sugar, packed
3 tablespoons all-purpose flour
1 (370 ml) can Carnation Evaporated Milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup butter, cold and diced into pea size pieces

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.

FRENCH CANADIAN SUGAR PIE (TART AU SUCRE)



French Canadian Sugar Pie (Tart au Sucre) image

This French Canadian Sugar Pie is creamy, deeply sweet, and the filling is quick and simple to make! Great for any occasion or time of year!

Provided by Amie

Categories     Baking     Dessert

Time 1h20m

Number Of Ingredients 13

1 ½ cups (180g) All Purpose Flour, (measured correctly† )
3 tbsp White Sugar
Pinch of Salt
3/4 cup Cold Unsalted Butter, (cubed)
3 tbsp Cold Water, (plus more if needed)
3 tbsp Cold Vodka
3 Large Eggs
2 tbsp Corn Starch
2 tbsp All Purpose Flour
2 tbsp Unsalted Butter, (softened)
2 cups Brown Sugar
1 can (12 fl oz or 354mL) Evaporated Milk
Pinch of Salt

Steps:

  • Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
  • Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn't come together, slowly add more water until a shaggy dough forms.
  • Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
  • Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
  • Roll dough out to be about 1/4" thick, and about 10-11" in diameter.
  • Place rolled out dough into a 9" pie plate, then trim the edges (and crimp them if you'd like). Place the prepared pie plate back into the freezer for 30 minutes.
  • Preheat oven to 350°F. In a large mixing bowl, whisk together the eggs, flour, and corn starch. Once smooth, add the softened butter and whisk together until the butter is well-dispersed (a few butter chunks here and there is fine). Add the brown sugar, evaporated milk, and salt to the bowl and whisk until well-combined.
  • Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate.
  • Place the pie on top of a baking sheet and then place into the oven for 35-45 minutes. When done, the filling should still be a little jiggly (it'll set after you pull it out). Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool.
  • Serve cold with whipped cream, ice cream, or a sprinkling of flaky salt.

TARTE AU SUCRE



Tarte au Sucre image

More than 75 percent of the world's maple-syrup supply is produced in Quebec. In Canada the sap doesn't start running until early March, when the nights are still freezing but the days are bright. Locals process the syrup in a cabane à sucre, or sugar shack, and harvest brings with it celebration, often with a multicourse meal that puts the maple syrup front and center in dishes like this tarte au sucre, or maple syrup pie.

Provided by Oliver Schwaner-Albright

Categories     pies and tarts, dessert

Time 45m

Yield 12 servings

Number Of Ingredients 10

1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
5 tablespoons butter, cubed
3 tablespoons ice water
2 eggs
1 tablespoon flour
1/2 cup heavy cream
1 cup maple syrup, preferably medium dark
Crème fraîche, for serving

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.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 67 milligrams, Sugar 17 grams, TransFat 0 grams

TARTE AU SUCRE (FRENCH-CANADIAN SUGAR PIE)



Tarte Au Sucre (French-Canadian Sugar Pie) image

No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful.

Provided by evelynathens

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups firmly packed dark brown sugar or 1 1/2 cups maple sugar
1 cup evaporated milk
1/4 cup cream
1 egg yolk
1/2 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon vanilla extract
1 dash salt
1 unbaked 8-inch pie shell
1 cup whipping cream, whipped with
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Position rack in center of oven and preheat to 350°F.
  • Whisk all ingredients until smooth and pour into shell.
  • Bake about 25-30 minutes, until filling is set.
  • Sugar Pie is best served slightly warm or at room temperature.
  • Serve with Chantilly Cream.
  • Variation: Add 1/2 cup chopped, toasted walnuts to the filling.

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Her recipe for tarte au sucre. Hope you all enjoy it as much as I do. You might want to have a glass of milk with you when you do eat it, it is extremely sweet! Provided by queenbeatrice. Categories Pie. Time 1h. Yield 1 pie, 8 serving(s) Number Of Ingredients 7. Ingredients; 9 inches deep dish uncooked pie shells : 2 cups brown sugar, packed: 3 tablespoons all-purpose flour: …
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