Tarte Au Sucre (Sugar Pie)Recipe By: Lindsay Anderson and Dana VanVeller
Try this recipe for Tarte au Sucre from the cookbook Feast: Recipes & Stories From A Canadian Road Trip.
Pâtisserie Rhubarbe is a pretty little shop in Montreal with cakes, tarts, pastries, and house-made popsicles sold from a window during the summer. They also do a big, pecan-rich version of Quebec’s famous sugar pie, and owner Stéphanie Labelle happily shared the recipe.
- 1/2 cup + 3 tbsp unsalted butter, room temperature
- 3/4 cup icing sugar
- 1 egg
- 5 tbsp pecan powder, or 1/4 cup
- Whole pecans ground in a food processor
- 1 1/2 cups + 3 tbsp all-purpose flour
- 1/8 tsp salt
- 8 egg yolks
- 2 eggs
- 3/4 cup maple syrup
- 1 1/4 cups lightly packed brown sugar
- 3/4 cup + 2 tbsp unsalted butter
- 3/4 cup + 1 tbsp whipping cream
- 1 tsp salt
- 3 tbsp maple syrup
- 1 cup whole pecans
- To make the pastry, cream the butter and icing sugar for 2 to 3 minutes, until perfectly smooth. Add the egg and mix well, then add the pecan powder. In a separate bowl, combine the flour and salt, then add to the butter mixture in three additions, each time mixing until barely combined. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F. On a well-floured surface, roll out the dough to slightly less than 1/4-inch thickness, and transfer to a 9-inch pie dish. Blind bake (place parchment or tin foil over pastry dough, and fill bottom of pie plate with reusable ceramic baking weights or a solid layer of dried beans) for about 20 minutes, until golden. Let cool.
- For the filling, first whisk all the yolks and whole eggs together in a medium bowl. In a large pot over medium heat, combine the maple syrup with the brown sugar, butter, cream, and salt. When boiling, ladle some of the sugar mixture into the eggs and whisk quickly to temper, then transfer the egg mixture back into the big pot, whisking constantly until thick, about 5 minutes. Strain through a sieve into a container and let cool (uncovered) in the refrigerator.
- For the topping, line a baking sheet with parchment paper. Heat the maple syrup in a pot over low to medium heat, then add the pecans. Stirring constantly, let them cook until the sugar has caramelized and the nuts look sandy, about 2 to 3 minutes. Transfer to the prepared baking sheet and let cool.
- When everything has cooled, pour the sugar custard into the pie crust and let set in the refrigerator for an hour. Garnish the top with the maple pecans and enjoy in small slices — it’s lush!