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.
TARTINE AU SUCRE
Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.
Provided by Florence Fabricant
Categories easy, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a slice of bread on each of four plates and sprinkle heavily with maple sugar.
- Whip the cream until it begins to hold its shape but can still be poured. Fold in the sour cream. Top each serving with the cream.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 24 grams, Sodium 199 milligrams, Sugar 36 grams, TransFat 0 grams
PATE SUCREE FOR PLUM TART
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
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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