- 9 inches deep dish uncooked pie shells
- 3 tbsp all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup butter (cold and diced into pea size pieces)
- 2 cup Brown sugar
- 1 can evaporated milk
- 1 tsp vanilla
Tarte Au Sucre is a regional dessert most French children grew up eating. As exquisite and fancy named this dessert is, it is wonderfully simple and classic. It is the kind of dessert you can enjoy in the middle of the day, or on one of your cheat days.
The buttery, bubbly top of the Sucre is brûlée-like and is reminiscent of 19th-century when every meal was supposed to have a tart.
Most diets prevent you from indulging in desserts, but this French dessert can be enjoyed even on a diet because of the good-fats used. The brown sugar is used in high quantity in this dessert and contains molasses which are a good source of dietary potassium.
You can use substitutes to make this dish even healthier.
How to Make Tarte Au Sucre
Today, France dominates sugar beet production.