Entree: Canada – Quebec – Tarte au sucre (Classic Quebec sugar tart with a rich brown-sugar and cream filling baked in a flaky pastry)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 45 min

Additional 1 hr

Total 2 hrs 25 min

Ingredients

- For the crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (2.5 g) salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 1 cup (220 g) packed dark brown sugar
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (120 ml) heavy cream
- 1 large egg, approx. 50 g
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) salt
- 1 tbsp (15 ml) maple syrup (optional, for depth)
- 1 tbsp (12 g) coarse sugar or turbinado for sprinkling (optional)

Instructions

1. Make the crust: Whisk flour and salt together in a bowl. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough just comes together. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press dough into pan, trim excess, and crimp edges. Chill crust 10 minutes while oven preheats.
3. Prepare filling: Whisk together brown sugar, melted butter, heavy cream, egg, vanilla, salt, and maple syrup until smooth and well combined.
4. Bake tart: Pour filling into chilled crust and smooth surface. Bake 35–45 minutes, until filling is set with a slight jiggle in the center and top is golden. If edges brown too quickly, cover with foil.
5. Cool and serve: Let tart cool at least 1 hour to finish setting. Sprinkle coarse sugar before serving if desired. Serve warm or at room temperature.