Prep 10 mins
Cook 50 mins
My grandmother use to make a "tarte au sucre" for every family gathering. The kids would be wired all day, lol. I have been looking for a recipe that turns out like hers for a long time now. I have tried a few, all delicious, but not quite the same. A few weeks ago, my Mom was looking through a box of stuff left behind after my grandma passed away a while back and , there it was....... Her recipe for tarte au sucre. Hope you all enjoy it as much as I do. You might want to have a glass of milk with you when you do eat it, it is extremely sweet!
- 9 inches deep dish uncooked pie shells
- 2 cups brown sugar, packed
- 3 tablespoons all-purpose flour
- 1 (1 5/8 ml) can Carnation Evaporated Milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1⁄4 cup butter, cold and diced into pea size pieces
- Preheat oven to 350 degrees.
- In bowl, mix brown sugar and flour.
- In seperate bowl, whisk together milk, eggs and vanilla.
- Gradually add to flour mixture mixing well.
- Place cookie sheet under pie crust.
- Fill pie crust with mixture.
- Drop cold butter cubes throughout mixture.
- Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
- Refrigerate completly.
- Serve with whipped cream or vanilla ice cream.
Wow, just like my mom and grandma used to make! This one sure took me back! Exactly how I remembered. I was a little worried the middle wouldn't set, but it turned out just fine after I refrigerated it. A definite keeper! [Made for 1-2-3 Hits]
This recipe resulted in the traditional pie with the exact flavor and thick, creamy texture I wanted. We used cream instead of evaporated milk because that is what we had. Next time I might cut the butter in even smaller pieces and be sure to distribute them all over the pie, but it turned out perfect and the French Canadians in the house really liked it. It did take a few hours in the fridge for the center of the pie to set. Somehow it made enough for an additional more shallow pie, so we had a nice deep dish one and a smaller one for the days after Christmas. You won't be disappointed if you follow this recipe. Thank you!
I made this pie for Christmas Day dessert. I used Maple sugar instead of brown sugar (I'm very lucky I have a friend who's a maple syrup producer, and makes pure maple sugar out of maple syrup...to the tune of about 10$ a cup!!). Thankfully he's a friend so I got a deal haha. This is the real deal folks. Amazing pie. I served it with French Cream.