Tarte au Sucre (Québec Sugar Pie)
Local name: Tarte au sucre
In short: A sweet, creamy filling of brown sugar, maple syrup and cream baked in a flaky crust until set, the classic comfort dessert of Québec. It takes about 1 h 30 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 2 h
- Total
- 1 h 30 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 350 kcal
Tarte au sucre, or sugar pie, is a Québec classic served at Christmas, New Year's and during sugar-shack season in spring. The filling is little more than brown sugar, maple syrup, cream and a little flour, baked in a flaky crust until it sets into a smooth, fudgy custard. It is very sweet, so slices are small, and it goes well with strong coffee or a spoonful of unsweetened whipped cream. Pure maple syrup gives the best flavor.
Instructions
- Rub the butter into the flour and salt until crumbly. Add the ice water a tablespoon at a time until the dough holds together. Flatten, wrap and chill for 1 hour.
- Heat the oven to 190°C (375°F). Roll the dough into a 30 cm (12 in) circle, fit it into a 23 cm (9 in) pie plate, crimp the edge and prick the base. Chill for 15 minutes.
- Line the crust with parchment and baking beans and bake for 15 minutes. Remove the weights and bake 5 minutes more. Lower the oven to 175°C (350°F).
- Whisk the brown sugar and flour together, then whisk in the maple syrup, cream, eggs, melted butter, vanilla and salt until smooth.
- Pour the filling into the crust and bake for 35 to 40 minutes, until the edges are set and the center still wobbles slightly. Cover the crust edge with foil if it browns too fast.
- Cool on a rack for at least 2 hours so the filling firms up. Serve at room temperature or chilled, in small slices.
Tips
- Use pure maple syrup, not pancake syrup. A darker, more robust grade gives the deepest flavor. Cut small slices, since the pie is very rich.
- The pie may puff up in the oven and will settle as it cools. Overbaking makes the filling grainy, so take it out while the center still wobbles.
Questions and answers
What is the difference between sugar pie and pecan pie?
Sugar pie has no nuts and no corn syrup. Its filling is cream, brown sugar and maple, and it tastes mostly of caramel and maple.
Can I make tarte au sucre ahead of time?
Yes. Once cool, cover and refrigerate it for up to 4 days, and let it sit at room temperature for 30 minutes before serving if you like. It also freezes for 2 months.
Can I use maple sugar instead of brown sugar?
Yes. Use the same weight of maple sugar if you can find it, for a stronger maple flavor.
How long does it take to make Tarte au Sucre (Québec Sugar Pie)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Tarte au Sucre (Québec Sugar Pie)?
About 350 kcal per serving, with 5 g of protein, 44 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 44 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 33 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
