Recipe: Tartre au sucre – Québec Sugar Pie

Tartre au sucre et à la crème de Québec. Photo: Recettes AllRecipes Québec (qc.allrecipes.ca)

The French-Canadian culture has an extraordinarily rich culinary history and I hope to explore it more fully in the hockey season to come. In honor of our Québec hockey fans, I give you the traditional Québec Sugar Pie, Tartre au sucre.  It is similar to a pie in the American south, the Chess Pie, or even a Pecan Pie, without the pecans, but with subtle variations. I love pies of this genre, with their subtle but incredibly rich flavors. A small sliver can go a long way with a mug of coffee. Even for breakfast!

I am exploring recipes for this particular pie and will provide updates as I narrow down my choices. If you have a favorite version of this pie, please let me know!

Tartre au sucre – Québec Sugar Pie

One Tartre au sucre recipe from Group Recipes looks very promising! Some recipes contain an egg (and yet another) and others do not. My advice: do not stint on the ingredients. Use fresh good butter. Likewise with the sugars and extracts.

INGREDIENTS


  • 1 pie crust, unbaked
  • 6 tablespoons all-purpose flour
  • 2 cups packed brown sugar (or half brown sugar, or half maple sugar)
  • 1 ½ cups low fat evaporated milk
  • 4 tablespoons butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla or maple extract

HOW TO MAKE IT


  • Preheat oven to 400F
  • In a saucepan, combine flour and sugar and mix.
  • Stir in milk slowly to avoid lumps, then add butter and salt.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Remove from heat, add vanilla or maple extract.
  • Pour into an unbaked pie shell.
  • Bake at 400F for 5 minutes.
  • Reduce heat to 350F and continue baking for 25 minutes.
  • Remove from oven and let cool in a rack.
  • Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.

Bon appétit!

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