A visit to a cabanne à sucre (sugar shack) is a popular early spring tradition in Québec. Many maple syrup producers have converted their barns into large event spaces, where they celebrate the season by serving abundant meals featuring classic Québecois dishes like pea soup, baked beans, cretons, tourtière, and of course, the iconic tarte au sucre (sugar pie).
I recently enjoyed a hearty lunch at Erablière Charbonneau in Mont
Saint-Gabriel, about 1 hour and 20 minutes from Burlington. Inspired by that visit, I set out to make tarte au sucre at home. Fortunately,
my friend Marie Weiss shared her recipe, which she obtained from the renowned Québec City restaurant Aux
Anciens Canadiens,
which specializes in traditional French Canadian cuisine. (We also feature Marie’s recipe for tourtière on this website here.)
The ingredient list for this pie is simple. Once you have pastry dough ready—you can even use a purchased crust—the pie comes together
quickly. To ensure a crisp bottom crust, it is important to blind bake (or partially bake) the empty crust before adding the filling.
As the name suggests, this is a sweet dessert. I like to serve it with unsweetened whipped cream to balance the sweetness.
Pastry for a 9-inch single-crust pie, recipe follows, or use a prepared pie crust
All-purpose flour for rolling
1 large egg, at room temperature
1 cup packed light brown sugar
1/2 cup heavy cream
1/3 cup maple syrup
2 teaspoons butter, melted
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream for serving
1. Lightly oil a 9-inch pie pan. If using homemade pastry dough that has been refrigerated for more than 2 hours, let it stand at room temperature for 15 minutes. On a lightly floured clean surface, roll the dough into a rough circle, slightly less than 1/4-inch thick. As you roll, lift and move the dough often to make sure there is enough flour on the work surface to prevent sticking. Brush excess flour off the top with a pastry brush. Roll the dough back over the rolling pin, brushing off any excess flour from the underside as you roll. Position the rolling pin over the prepared pan, and slowly unroll, letting the dough fall gently into the pan. Working your way around the perimeter, lift the overhang with one hand while you gently press the dough into the bottom and sides of the pan with your other hand. Using scissors, trim the edge, leaving a 1-inch overhang. Tuck the pastry overhang under to make a raised double layer around the rim. Flute the rim decoratively with your thumb and index finger. Prick the bottom of the crust with a fork. Cover the pan with plastic wrap and freeze for at least 30 minutes or refrigerate for at least 1 hour. (You can freeze the unbaked crust for up to 1 week.)
2. To blind bake the crust: Preheat oven to 375°F. Cut a square of parchment paper that is at least 2 inches larger than the diameter of the pan. Crumple the paper, then press it flat. Line the crust with the paper and press it into the edges of the pan. Add enough pie weights (dried beans, rice, or commercial pie weights) to cover the bottom evenly. Set the pan on a rimmed baking sheet. Bake the crust for 20 minutes. Carefully, lift and remove the paper and pie weights. Return the crust to the oven and bake until the edges are light golden and the bottom has set, about 10 minutes. Let cool on a rack.
3. To prepare the filling: Combine the egg and brown sugar in a mixing bowl. Mix with a portable electric mixer at low speed until smooth. Add the cream, maple syrup, butter and vanilla; mix at low speed until blended.
4. To bake the pie: Reduce the oven temperature to 350ºF. Place the crust on the rimmed baking sheet. Scrape the filling into the crust. Bake until the filling has set, 45 to 55 minutes. Let cool completely on a rack. Serve with whipped cream or ice cream.
Makes 8 servings.
1 large egg yolk
1 teaspoon lemon juice
Ice water
1 ½ cups all-purpose flour
½ teaspoon fine salt
3 ounces chilled butter (6 tablespoons), cut into small pieces
2 tablespoons (1 ounce) shortening, cut into small pieces
1. Blend the egg yolk and lemon juice with a fork in a 1-cup liquid measure. Add enough ice water to measure ½ cup; stir to blend Set aside in the refrigerator. Whisk the flour and salt in a large bowl. Add the butter and shortening. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles fine crumbs with a few larger pieces. Finish blending the flour and fat with your fingertips. While stirring with a fork, drizzle in just enough of the egg yolk mixture until the flour mixture is evenly moistened (Most likely you will not use all of it.) Press the mixture into a mass and turn it out onto a lightly floured clean surface. With the heel of your hand smear the dough away from you several times to help distribute the butter. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 3 days.
Makes enough dough for 1 single-crust pie.
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