Dessert: Canada – Quebec – Tarte au Sucre (Sugar Pie)

Serving Size: 8

Approximate Time

Prep 55 min

Cook 55 min

Additional 2 hrs 15 min

Total 2 hrs 50 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (225 g) unsalted butter, cold, cubed
- 6 to 8 tbsp (90-120 ml) ice water

- For the filling:
- 1 1/2 cups (330 g) packed dark brown sugar
- 3 tbsp (42 g) unsalted butter, melted
- 1 cup (240 ml) heavy cream (35% cream)
- 1/3 cup (80 ml) pure maple syrup
- 1 large egg (≈50 g)
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt

Instructions

Short Description:
A classic Quebecois flaky pie filled with a rich, creamy mixture of brown sugar and maple-scented cream that bakes into a smooth, sweet custard-like filling. Serve warm or at room temperature with a dollop of whipped cream.

Regional Notes:
This Quebec version emphasizes dark brown sugar and cream, with the addition of pure maple syrup to reflect the province's maple tradition. The filling is smooth and very sweet compared with some European sugar tarts, and the crust is kept flaky and tender in the traditional Quebec style.

1. Make the crust: In a large bowl, whisk together 2 1/2 cups (312 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Add 1 cup (225 g) cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
2. Add 6 tbsp (90 ml) ice water and gently mix until dough just comes together; add up to 2 tbsp (30 ml) more water if needed. Form into a flat disk, wrap in plastic, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie dish, trimming and crimping the edges. Chill the crust in the dish for 15 minutes.
4. Blind-bake the crust briefly: line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, and bake another 5 minutes until the surface is set but not browned. Reduce oven temperature to 350°F (175°C).
5. Meanwhile, make the filling: in a medium bowl whisk together 1 1/2 cups (330 g) dark brown sugar, 2 tbsp (16 g) cornstarch, and 1/4 tsp (1.5 g) salt. Whisk in 1 cup (240 ml) heavy cream, 1/3 cup (80 ml) maple syrup, 3 tbsp (42 g) melted butter, 1 large egg (≈50 g), and 1 tsp (5 ml) vanilla until smooth and fully combined.
6. Pour the filling into the partially baked crust and smooth the top. Place the pie on a baking sheet and bake at 350°F (175°C) for 30–40 minutes, or until the filling is set at the edges but still slightly wobbly in the center (a thin knife inserted near the center should come out mostly clean).
7. Remove from oven and let cool on a rack at least 2 hours to fully set; the filling will firm as it cools. Serve at room temperature or slightly warm, optionally with lightly whipped cream.