Tarte au Sucre (Sug­ar Pie)
Serv­ings Prep Time
4peo­ple 15min­utes
Cook Time Pas­sive Time
25min­utes 2 1/2hours
Serv­ings Prep Time
4peo­ple 15min­utes
Cook Time Pas­sive Time
25min­utes 2 1/2hours
Ingre­di­ents
For the dough
For the fill­ing
Instruc­tions
  1. Warm up the milk (you can put it in the microwave for 45 sec­onds). Add the fresh yeast, 1 table­spoon of gran­u­lat­ed sug­ar, and mix. Set aside.
  2. In your food proces­sor with a dough blade on, place the flour, 3 table­spoons of gran­u­lat­ed sug­ar, the soft­ened but­ter and the egg. Knead for a cou­ple of min­utes. Add your yeast-milk-sug­ar mix­ture. Knead again for a few min­utes until you have a uni­form dough (see pic­ture).
  3. Place the dough in a large bowl and cov­er with a kitchen tow­el. Set aside for 1 hour and 30 min­utes. Dur­ing that time, the dough will rise.
  4. Using a rolling pin or your hands, flat­ten the dough and make a disk. Place the disk in a round cake or tart pan but­tered and/or cov­ered with parch­ment paper. Again, cov­er with a kitchen tow­el, and set aside for 1 hour. The dough will rise again. With a fork, make lit­tle holes in the dough.
  5. Pre­heat oven to 350 degrees Fahren­heit. Sprin­kle the raw cane sug­ar all over the dough. In a small bowl, mix the whip­ping cream with 1 egg. Pour that mix­ture on the dough, on top of the raw cane sug­ar. Add the but­ter cut in pieces.
  6. Bake for 25 min­utes. Enjoy warm.
Sum­ma­ry
recipe image
Recipe Name
Tarte au Sucre (Sug­ar Pie)
Author Name
Pub­lished On

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