Holidays & Special Occasions
Tarte au Sucre (Quebec Sugar Pie)
Ingredients
- - 1 unbaked 23cm (9 inch) pie shell (shortcrust pastry)
- - 300g (1 1/2 cups packed) brown sugar
- - 45g (1/3 cup) all-purpose flour
- - 250ml (1 cup) heavy cream
- - 60g (4 tbsp) unsalted butter, melted
- - 2 large eggs
- - 5ml (1 tsp) vanilla extract
- - Pinch of salt
Method
- Preheat the oven to 190C (375F). Line the pie dish with the pastry, trimming and crimping the edges neatly.
- In a large bowl, whisk together the brown sugar and flour to remove any lumps.
- Whisk in the heavy cream, melted butter, eggs, vanilla and salt until the filling is smooth and well combined.
- Pour the filling into the prepared pastry shell.
- Bake for 15 minutes at 190C (375F), then reduce the oven temperature to 160C (325F) and continue baking for a further 30-35 minutes, until the filling is set but still has a slight jiggle in the centre.
- Let the pie cool completely on a wire rack to room temperature - the filling will continue to firm up as it cools, taking on a fudgy, caramel-like texture.
- Slice and serve at room temperature, optionally with a dollop of lightly whipped cream.
Introduction: A dense, caramel-like pie made from brown sugar and cream, tarte au sucre is a treasured finale to Quebec's Christmas Eve reveillon feast, historically born of French-Canadian farm households making the most of cream and sugar on hand during the depths of winter.
Cultural Background: A dense, caramel-like pie made from brown sugar and cream, tarte au sucre is a treasured finale to Quebec's Christmas Eve reveillon feast, historically born of French-Canadian farm households making the most of cream and sugar on hand during the depths of winter.
Tips: Resist the urge to overbake – a slight jiggle in the centre when you take it out of the oven is exactly right, as the pie continues to set while cooling. Let the pie cool fully, ideally for several hours, before slicing for the cleanest cut.
Variations: Some versions add a tablespoon of maple syrup alongside the brown sugar for extra depth. A scattering of toasted pecans over the filling before baking is a popular variation. Already vegetarian; no widely authentic vegan version exists given the egg-and-cream-set filling.
Storage: Keeps covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
Reheating: Best served at room temperature; not typically reheated, though a slice can be warmed for 10-15 seconds in a microwave if desired.
Nutrition: Per slice (1/8 pie): approx. 380 kcal, 4g protein, 48g carbohydrate, 20g fat, 0.5g fibre, 150mg sodium.
FAQs:
Q: Why is my sugar pie too runny?
A: This usually means it needed a few more minutes of baking, or wasn't given enough time to cool and set fully before slicing – the filling firms up significantly as it cools.
Q: Is tarte au sucre the same as pecan pie?
A: No, tarte au sucre has no corn syrup or pecans in the traditional recipe; its distinctive fudgy texture and flavour come from brown sugar and cream alone.