SUNDAY DESSERT #6: Tarte au Sucre (Sugar Pie)
COUNTRY OF ORIGIN: Canada 🇨🇦
DIFFICULTY LEVEL: Easy as pie 😉
INSPIRATION: I was really craving something that reminded me of my hometown in Upstate NY. Like, comfort food of a harsh winter meets the memories of trees. Oh so many trees!!! This pie is legendary in the Eastern part of Canada, especially the French-Canadian province of Québec. Since Canada is just a hop, skip, and a jump away from where I lived, it seemed like a good choice to satisfy the craving.
RECEPTION/COMMENTARY: I made this pie the traditional and most authentic way by only using brown sugar as the sweetening ingredient. However, there are other variants of this recipe that use maple syrup instead. (If you try it, use the real stuff folks...none of that corn syrup crap). This pie tastes like a really rich, creamy pecan pie without the nuts. The sugar on top caramelizes and forms a crispy, chewy, candy-like texture that just begs to be eaten with a scoop of vanilla ice cream! You could easily add pecans to this recipe and it would pretty much be the best pecan pie you've ever had in your life! Seriously! Typical pecan pies call for corn syrup as a thickening/sweetening agent. Yuck! THIS recipe uses flour, egg, brown sugar, butter, and cream. That's it! Big bonus in my book for using pretty natural ingredients. Plus, it has all the essence of an east coast fall/winter dessert. 10/10 for this one!
WOULD I MAKE IT AGAIN? Yes! This is now my go-to for Thanksgiving!
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