Salty Tarte au Sucre, aka Sugar Pie

This quintessential Canadian dessert celebrates Quebec’s contribution to the Canadian food scene, and also celebrates eating local.  Eating Canadian, and eating local, we can’t go wrong!

I am so happy to share this recipe, as a partner of Conestoga Eggs, from local farms right here in Ontario.

Since this tart cannot be made without great eggs, turning to my favourite Conestoga Eggs, which come from local Ontario farms, we are really celebrating the best of the best here.

The eggs I always have in my fridge are the Free Run Omega-3 Eggs.  Free Run means that the Ontario-raised hens live in open concept weather sheltered barns.  They get to freely forage, scratch and peck like chickens want to do, and lay their eggs in nest boxes.  These golden-yolked Omega-3 eggs happen because the hens are fed an all-grain diet, enriched with flax seed, a source of DHA omega-3 polyunsaturates.  The eggs are also enriched with 1 mg of lutein per egg, an antioxidant found in the eyes to support healthy vision. What I love is that the lutein is added via a lutein-rich marigold extract in the hens’ diet.

Tarte Au Sucre

Tarte au Sucre, or in English, Sugar Pie, may sound very sweet!  But thankfully, the sweetness isn’t just a sickly sweetness from plain sugar. Rather, the sweetness is balanced by the earthy nature of both maple syrup and maple sugar.  There is a slight savoury depth to the sweetness, and finishing the tart with a flakey salt makes this version very easy to enjoy.

The consistency is very similar to a perfectly gooey chess or pecan pie from our neighbours to the south. Or think Butter Tart, but larger, and with no raisins or nuts to complicate the filling.  It is that perfect blend of eggs, butter, maple syrup, cream and just enough flour to bind it. 

How to Make the Filling

You will start by melting together the maple syrup, maple and brown sugars, butter and salt.  Once smooth and consistent, the cream and vanilla are added and combined till smooth.  Let it cool.

Once cool, you will whisk three large Conestoga Eggs together with a little flour.  The best way to avoid any lumps is to have the flour in the bowl, and then crack one egg into it.  Whisk it till all lumps are gone.  Then add the remaining Eggs.  If you add the flour after you have whisked the eggs together, the flour may clump, and you will only be able to incorporate some of the flour.  Some lumps will remain.  Having said this, if you do have a couple of lumps, no worry.  Just pour the egg mixture into the cooled maple butter mixture through a small strainer to catch those rogue flour lumps.

Baking the Tarte

Pour the complete mixture into a chilled pie shell.  I am sharing my pie pastry recipe here, but feel feel to use your favourite, or even store-bought.  No matter which you use, make sure to chill it in the freezer before pouring the egg and maple mixture into it.  Placing the pie shell onto a baking sheet before adding the filling makes for easy transport to the oven.

Bake in the lower oven till set, about 50 minutes, depending on your oven.  The filling may puff up towards the end of baking, but no worries, it will settle back down.  You will know it is ready to remove from the oven when the outer two inch edge is set, and the middle is only slightly jiggly.  It will finish setting as it cools.

Cool the pie on a wire rack till room temperature.  Then you can transfer it to the fridge to complete cooling.  I recommend baking this the morning of, or even the day before you plan on serving it.  It will keep in the fridge for up to five days.  Do not cover with plastic on the first day, as this will trap any moisture in the pie, and will weep back down onto the surface of the pie.

Finishing

Serve this pie with flakey salt as I mentioned, it really is amazing this way.  Of course, cold vanilla ice cream is what my husband says is non-negotiable.  And if you happen to have crumbled Maple Bacon on hand, well finishing with this as a garnish takes this Tarte au Sucre to the next level!!

This Canadian classic dessert, made with local Conestoga Eggs is a favourite not only here at our place, but really all across Canada. Putting my favourite eggs to use to create such a special Canadian treat makes me feel good about using quality ingredients, and makes my taste buds happy as well.

If you make this Salty Tarte au Sucre, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

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Salty Maple Tarte Au Sucre Pie

A Classic Canadian dessert, this Tarte au Sucre or Sugar Pie has the perfect balance of earthy maple syrup for sweetness and butter and finishing salt for contrast. The filling is gooey like a butter tart or pecan pie, and is made perfect with vanilla ice cream on the side.

Course Dessert

Cuisine Canadian

Keyword eggs, maldon salt, maple syrup, pie crust

Prep Time 30 minutes

Cook Time 1 hour

Servings 8

Ingredients

My No Fail Pie Pastry

• 2 cups all purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1/3 cup butter cold, cubed
• 1/3 cup shortening cold, cubed
• 1 large Conestoga Farms Free Run Omega-3 egg
• 1 tbsp lemon juice
• 1/4 cup ice water

For the Filling

• 1 cup maple syrup
• 1/2 cup maple sugar
• 1/2 cup dark brown sugar
• 1/8 tsp salt
• 1/3 cup butter
• 2/3 cup whipping cream
• 2 tsp vanilla extract
• 2 tbsp all purpose flour
• 3 large Conestoga Egg Free Run Omega-3 eggs
• Maldon flakey salt for finishing

Instructions

Pie Crust

1. Place the flour, sugar and salt into the bowl of a food processor. Pulse once to blend. Add the cubed butter and shortening. Pulse two or three times to break down the butter and shortening. There should be larger and smaller pieces throughout the flour.
2. Alternatively you can use a bowl and pastry cutter or knife to achieve the mixture above.
3. Whisk egg in a small bowl. Add the lemon juice and blend. Add 3 tbsp of the ice water and whisk together. Pour this over the flour and fat mixture. Pulse three to four times, or until the dough starts to come together. Once a ball starts forming, you can dump the contents onto the counter and knead it into a dough ball. If it isn’t coming together in the food processor, add the remaining water.
4. Alternatively you can toss the egg and water mixture into the bowl and work it in by tossing with a fork until dough begins to form. Working the dough as little as possible, form the dough into a ball.
5. Divide the ball into two even sections, flatten them, and wrap in plastic. Chill one for the pie below. The other disc can be stored in the freezer till needed. The one in the fridge should chill for an hour to overnight.
6. Take it out of the fridge for 10 minutes to warm slightly before rolling out. On a well floured surface, roll the dough into a 12 inch round and transfer it to a 9 inch pie plate.
7. Allow the dough to fall down into the sides and bottom edges, this will ensure that it is not stretched which could cause it to shrink during baking.
8. Trim dough to a half inch past the edge of plate.
9. Fold the ends under and crimp with your fingers or fork to shape the edges into whatever design you like best. Chill in the freezer for 15 minutes before adding the filling.

Salty Tarte au Sucre Pie Filling

1. Preheat the oven to 375F, and place an oven rack in the lower third of the oven.
2. In a small saucepan, combine the maple syrup, maple sugar, brown sugar, butter and salt. Bring to a simmer over medium low heat until the butter has melted and everything is combined well.
3. Remove the pot from heat and stir in the whipping cream and vanilla extract. Allow this to cool to room temperature for an hour.
4. Preheat oven to Place the pie shell into the freezer for 15 minutes.
5. In a small bowl, break the eggs over the flour. Whisk these together till well blended and smooth. Pour this into the cooled filling in the pot. Place the chilled pie shell onto a baking sheet.
6. Gently pour the egg and maple syrup mixture into the chilled pie shell. Transfer the pie on the baking sheet to the oven rack.
7. Bake at 375F for 15 minutes. Reduce the heat to 350F and bake for an additional 35-45 minutes until the top is golden brown. The filling may puff up, but don’t worry, it will relax back down. The middle may still wobble a little but the edges should be set.
8. Cool to room temperature. Finish the pie with a sprinkling of Maldon salt. Then transfer to the refrigerator to completely set.
9. Serve with a generous scoop of good vanilla ice cream.