Tarteausucresugarpie Recipes
TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)
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
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.
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.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.3 g, Cholesterol 89.3 mg, Fat 30 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 12.7 g, Sodium 298.2 mg, Sugar 65.5 g
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Total Time 1 hr 10 mins
- To make the pastry, cream the butter and icing sugar for two to three minutes, until perfectly smooth. Add the egg and mix well, then add the pecan powder. In a separate bowl, combine the flour and salt, then add to the butter mixture in three additions, each time mixing until barely combined. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). On a well-floured surface, roll out the dough to slightly less than six millimiter thickness, and transfer to a 23 centimeter pie dish. Blind bake for about 20 minutes, until golden. Let cool.
- For the filling, first whisk all the yolks and whole eggs together in a medium bowl. In a large pot over medium heat, combine the maple syrup with the brown sugar, butter, cream, and salt. When boiling, ladle some of the sugar mixture into the eggs and whisk quickly to temper, then transfer the egg mixture back into the big pot, whisking constantly until thick, about five minutes. Strain through a sieve into a container and let cool (uncovered) in the refrigerator.
- For the topping, line a baking sheet with parchment paper. Heat the maple syrup in a pot over low to medium heat, then add the pecans. Stirring constantly, let them cook until the sugar has caramelized and the nuts look sandy, about two to three minutes. Transfer to the prepared baking sheet and let cool.
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