Sugar Pie
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 315 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 138 mg |
| sodium | 22 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 18 |
| folate | 13 |
- Portion size: 12
Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
Ingredients
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 1/4 cup 1/4cupgranulated sugar
- 1 pinch 1pinchsalt
- 1/2 cup 1/2cupunsalted butter, cubed
- 1 1egg yolkegg yolks
- 1/3 cup 1/3cupmilk
- Filling:
- 1 cup 1cuppacked brown sugar
- 2 tbsp 2tbspall-purpose flour
- 1 1eggeggs
- 1 1egg yolkegg yolks
- 1 cup 1cupwhipping cream
Preparation
In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender or 2 knives until crumbly. Mix egg yolk with milk; drizzle over crumbs, tossing with fork to make loose shaggy dough. Press into disc. Wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let soften at room temperature for about 20 minutes before rolling out.
On lightly floured surface, roll out dough to 12-inch (30 cm) circle. Fit into 11-inch (28 cm) tart pan with removable bottom, pressing to side and trimming any excess from top of rim. Refrigerate for 30 minutes (Make-ahead: Cover and refrigerate for up to 12 hours.)
With fork, prick bottom at 1/2-inch (1 cm) intervals all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden and firm, about 15 minutes. Remove foil and weights; let cool on rack.
Filling: In large bowl and using fingertips, blend sugar with flour. Add egg and egg yolk; whisk until smooth.
In small saucepan, bring cream to boil; whisk into egg mixture. Pour through sieve into baked pie crust.
Bake in 350°F (180°C) oven just until centre is firm, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover lightly and let stand at room temperature for up to 4 hours.)
Source : Canadian Living Holiday Favourities 2011
