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.
MIRACULOUS CANADIAN SUGAR PIE
The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!
Provided by CTREYNARD
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
- Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 62.2 g, Cholesterol 65.4 mg, Fat 8 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 383.4 mg, Sugar 55.7 g
TARTE AU SUCRE (FRENCH-CANADIAN SUGAR PIE)
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
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.
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
TARTE AU SUCRE
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
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
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