Best 4 Tarte Au Sucre Recipes

FRENCH CANADIAN SUGAR PIE (TART AU SUCRE)

Steps:

• Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
• Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn't come together, slowly add more water until a shaggy dough forms.
• Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
• Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
• Roll dough out to be about 1/4" thick, and about 10-11" in diameter.
• Place rolled out dough into a 9" pie plate, then trim the edges (and crimp them if you'd like). Place the prepared pie plate back into the freezer for 30 minutes.
• Preheat oven to 350°F. In a large mixing bowl, whisk together the eggs, flour, and corn starch. Once smooth, add the softened butter and whisk together until the butter is well-dispersed (a few butter chunks here and there is fine). Add the brown sugar, evaporated milk, and salt to the bowl and whisk until well-combined.
• Remove the prepared pie plate from the freezer and pour the filling into the prepared pie plate.
• Place the pie on top of a baking sheet and then place into the oven for 35-45 minutes. When done, the filling should still be a little jiggly (it'll set after you pull it out). Allow the pie to cool at room temperature for an hour and then place into the fridge for at least 4 hours to cool.
• Serve cold with whipped cream, ice cream, or a sprinkling of flaky salt.

TARTE AU SUCRE

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.

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)

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.

TARTE AU SUCRE (FRENCH-CANADIAN SUGAR PIE)

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.