Tarte au Sucre
A single-crust pie filled with brown sugar and cream, baked until barely set and cut in small wedges.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •23 cm pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 19 g
- carbs
- 58 g
- protein
- 4 g
- calories
- 420
Instructions
- 1
Line the pie dish with pastry, crimp the edge and chill for 20 minutes.
- 2
Whisk the brown sugar with the flour and salt to break up all lumps.
- 3
Whisk in the cream, melted butter, egg and vanilla until smooth.
- 4
Pour into the chilled shell and bake at 190C for 15 minutes.
- 5
Lower to 165C and bake 25 minutes more until the edges are set and the centre still trembles.
- 6
Cool completely — the filling firms as it cools — and serve in small slices.
Chef's tips
Pull the pie while the middle wobbles; a fully set filling in the oven turns hard when cold.
Ingredient substitutions
- brown sugar → half maple syrup and half brown sugar for a maple sugar pie
- double cream → evaporated milk, the older household choice
Storage
Keep covered at room temperature for 2 days or refrigerate for 5.
Common mistakes to avoid
- •Overbaking into a grainy filling
- •Skipping the chill so the base sags
Serving suggestions
Cooked Tarte au Sucre?
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