Tarte au Sucre - Sugar Pie - Northern France Recipe
Tarte au Sucre - Sugar Pie - Northern France
Flavors of Nord-Pas-de-Calais
Total time: more than 2 hours

Prep. time: 20 minutes
Rising time for the dough: 45 + 15 minutes
Baking time: 45 minutes
Oven temperature: 220°C / 450°F

Difficulty: Easy
- 250 g (8 oz.) flour
- 200 g (7 oz.) Brown Sugar
- 80 g (1/3 cup) butter
- 10 g (2 tsp.) yeast
- 3 egg yolks and 2 whole eggs
- 100 ml (6 tbps.) crème fraîche
- 50 ml (3 tbsp.) milk
- 1 tbsp. sugar
- A pinch of salt
  1. Dissolve the yeast and sugar in the lukewarm milk. 
  2. Mix well. Add the softened butter, the flour a little at a time, the salt and finally the egg yolks.
  3. Mix well until the dough comes away from the sides of the bowl.
  4. Cover with a cloth and let rise for 40 minutes in a warm place. 
  5. Spread the dough out in a well-buttered tart pan and cover with brown sugar; let rise 15 minutes. 
  6. Beat the two eggs well; add the cream and pour over the brown sugar. 
  7. Bake in a preheated 220°C. (450º F.) oven for 15 minutes; reduce the heat to 150° C. (300º F.) and continue baking for 30 minutes longer. Serve warm. 
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In collaboration with Bernard Boittiaux, professor at Eudil in Lille

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