Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
- Portion size 12 servings
- Credits : Canadian Living Holiday Favourities 2011
Ingredients
Filling:
Method
In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender or 2 knives until crumbly. Mix egg yolk with milk; drizzle over crumbs, tossing with fork to make loose shaggy dough. Press into disc. Wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let soften at room temperature for about 20 minutes before rolling out.On lightly floured surface, roll out dough to 12-inch (30 cm) circle. Fit into 11-inch (28 cm) tart pan with removable bottom, pressing to side and trimming any excess from top of rim. Refrigerate for 30 minutes (Make-ahead: Cover and refrigerate for up to 12 hours.)
With fork, prick bottom at 1/2-inch (1 cm) intervals all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden and firm, about 15 minutes. Remove foil and weights; let cool on rack.
Filling: In large bowl and using fingertips, blend sugar with flour. Add egg and egg yolk; whisk until smooth.
In small saucepan, bring cream to boil; whisk into egg mixture. Pour through sieve into baked pie crust.
Bake in 350°F (180°C) oven just until centre is firm, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover lightly and let stand at room temperature for up to 4 hours.)
Nutritional facts Per serving: about
- Sodium 22 mg
- Protein 4 g
- Calories 315.0
- Total fat 17 g
- Cholesterol 138 mg
- Saturated fat 10 g
- Total carbohydrate 37 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 18.0
