From the Kitchen: Tarte au Sucre (Brown Sugar Pie)

Tarte au Sucre
Another traditional Quebec recipe, tarte au sucre is often reserved for special occasions, as it is rich in spite of it’s simplicity.

This version might make enough filling for two pies, actually, depending on the size pie pan you use. Some people have made it with a tart pan rather than the traditional pie pan, which practically guarantees it won’t boil over.

When it first comes out of the oven it may look a little runny in the middle and odd around the edges. Don’t worry, it should set beautifully and be tasty, tasty, TASTY! Serve with milk, ice cream, or as is.


PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr

INGREDIENTS ((Nutrition: Servings Per Recipe: 8

Amount Per Serving

Calories: 283

Total Fat: 5.8g
Cholesterol: 15mg
Sodium: 202mg
Total Carbs: 58.5g
Dietary Fiber: 0.2g
Protein: 0.7g
))

6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Allow to set (ar least 30 minutes, as all that sugar makes it dangerous to eat too soon!), and serve cooled.
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