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.
Health Benefits:
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.
Ingredients
deep dish uncooked pie shells: 9 inches
all-purpose flour: 3 tbsp
large eggs, lightly beaten: 2
butter (cold and diced into pea size pieces): 1/4 cup
Brown sugar: 2 cup
evaporated milk: 1 can
vanilla: 1 tsp
How To Make Tarte Au Sucre
- Begin by preheating the oven at 350° F.
- In a mixing bowl add brown sugar and flour and mix the two together.
- In a different bowl, add milk, eggs, and vanilla, and whisk them together. Gradually add flour mixture and keep whisking.
- Next, place pie crusts on cookie sheets and fill the crusts with the prepared mix.
- Drizzle the cold butter cubes in the mixture and place the cookie sheet in the preheated oven. Allow Tarte Au Sucre to bake for 45-50 minutes or until the edges are firm and the center is pudding/jelly-like.
- Remove from the oven, and let the Tarte Au Sucre cool before placing it in the refrigerator. It is necessary to cool it in order to set the filling firm.
- Serve cold with whipped cream or a scoop of ice cream. Enjoy!
Trivia:
- Between 1806 and 1808, a trade block imposed by Napoleon Bonaparte cut off the sugar supply to France. As a result, the French begin to extract sugar from sugar beet.
Today, France dominates sugar beet production.