Moving to Montreal has given us exposure to an entirely new culture and new traditions. One classic Québec dish is Tarte au sucre or Sugar Pie.
With a crunchy top and sweet, creamy middle, French Canadian Sugar Pie (Tarte au sucre) is a dessert that you’ll quickly want to add to any meal when guests are over. Heck, you’ll just want it anytime you can get it!
I’m pretty sure by this point, you want to try this …
Here’s what you’ll need:
- 2 cups brown sugar (packed)
- 2 eggs
- 3 tbsp all-purpose flour
- 1 can evaporated milk
- 1 tsp vanilla
- 3 tbsp butter (approximately)
You will also need a pie crust to put this in. I just opt for a store bought, frozen pie crust (get the deep dish), but if you are adventurous and have time, you can always make your own from scratch!
Add the flour to the sugar
Mix until fully blended
Like so! Try to break up as many little clumps of sugar as you can.
Put this aside for later
Add the eggs to a mixing bowl
Pour in the can of evaporated milk
Isn’t this easy so far?
Add the vanilla and whisk until all is fully blended
Add a little of the dry mix and whisk it in. Doing it a little at a time makes it easier to blend.
Mix until smooth
Should look pretty much like this.
At this point, you’re probably thinking you forgot to add the butter … you haven’t, it’s used later!
Pour this mixture into a deep dish pie crust
Should pretty much fill it perfectly
Now, remember that butter I said we’d use?
Take the butter and cut it into small cubes
You want to take the pieces of butter and place them evenly all over the top of the pie
The butter, when it melts and mixes with the sugar, will bake into a crunchy top, almost like a crème brûlée.
Place in a 350F oven for approximately 40 minutes, or until the edges are firm but the centre still has a jelly like wiggle.
Wow, this smells so good!
You can also pour the mixture into small tart shells if you are taking a dessert to a party or want to make points with your co-workers! The small tarts will cook faster, so expect them to be ready in closer to 20 minutes.
Let this cool and place in the refrigerator (or more traditionally here, outside in the snow!)
There you have it, lovely Tarte au sucre or Sugar Pie