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Tarte au sucre is a French dessert that finds beauty in simplicity. It transforms basic ingredients like sugar, butter, and cream into something indulgent yet approachable. The filling melts into the pastry, leaving a caramelised surface that glows golden once baked.
Originating in northern regions of France, this pie has become a comfort for generations. Served warm or at room temperature, it is soft, slightly chewy, and sweet without being overwhelming. It is the kind of dessert that feels familiar on the very first taste.
The pie is often shared in large slices, bringing a sense of comfort to both family tables and village gatherings. While it may not be elaborate in appearance, the richness of flavour and texture ensures it never feels ordinary.
What Is Tarte au Sucre?
Tarte au sucre is a sugar pie made with yeasted dough that forms a soft base, almost bread like in texture, topped with a rich layer of sugar, butter, and cream. As it bakes, the topping seeps into the dough, creating pockets of caramel sweetness.
Unlike custard tarts or fruit pies, this dessert keeps its focus firmly on sugar. The filling is not runny but thick and slightly sticky, giving contrast to the soft, pillowy base beneath. The result is satisfying and homely in character.
It can be eaten on its own or accompanied by coffee or tea. Its flavour is gentle, making it suitable for both celebrations and quiet everyday moments. While rooted in tradition, it remains versatile in how it is enjoyed.
Ingredients and Taste
The foundation of Tarte au sucre is a yeasted dough enriched with butter and eggs. This gives the base its airy yet substantial texture, somewhere between bread and brioche. It provides the perfect canvas for the sweet topping.
Brown sugar is the traditional choice, though variations may use white sugar. Once combined with butter and cream, it forms a mixture that caramelises as it bakes, turning glossy and golden while remaining tender beneath the surface.
The taste is rich yet balanced. The dough offers a subtle buttery flavour, while the topping delivers a caramel like sweetness with hints of creaminess. Each bite alternates between soft bread like crumb and gooey melted sugar.
Some regional recipes include a touch of vanilla or even maple syrup, which deepen the flavour. Regardless of small variations, the essence of Tarte au sucre lies in its harmony between a simple base and a decadent, sugar laden top.
A Taste of History
Tarte au sucre is closely tied to northern France, especially in areas with strong baking traditions like Flanders and Picardy. The use of sugar and butter reflects the agricultural wealth of the region, where dairies and beet sugar production were significant.
Historically, it was prepared for family gatherings and festive occasions, particularly during colder months when hearty, sweet food was welcomed. Its ingredients were common and affordable, which made it a popular choice for home kitchens.
The dish also found a place in French-Canadian cuisine, where settlers carried the recipe overseas. In Quebec, the pie evolved into a local favourite, often sweetened with maple syrup rather than beet sugar, creating a distinct variation.
Today, Tarte au sucre remains a dessert that bridges past and present. Whether served in a farmhouse kitchen in northern France or enjoyed in Quebec bakeries, it represents a tradition that values warmth, resourcefulness, and the simple pleasure of sweet, shared food.
How to Make Tarte au Sucre (Sugar Pie)
Tarte au Sucre is a classic French dessert from northern regions, celebrated for its tender brioche style base topped with caramelised sugar and cream. Expect a golden crust with a soft, buttery crumb beneath its sweet topping. Patience in rising and careful baking ensures its signature texture. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 250g plain flour
- 50g unsalted butter, softened
- 1 large egg
- 7g instant yeast
- 100ml warm milk
- 40g caster sugar
- 1 pinch of salt
For the topping
- 80g light brown sugar (traditionally cassonade)
- 50g unsalted butter, diced and chilled
- 100ml double cream
- 1 egg yolk (for brushing)
Cooking Instructions
Step 1: Prepare the yeast mixture
To begin, dissolve yeast in the warm milk with a teaspoon of sugar. Leave it for 10 minutes until foamy. This ensures the yeast is active. Transition to preparing the dough base.
Step 2: Make the dough
In a large bowl, combine flour, caster sugar, and salt. Add softened butter and rub lightly with fingertips. Mix in the beaten egg and yeast mixture. Knead for 8–10 minutes until smooth and elastic. Proceed to first rise.
Step 3: First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours until doubled in size. Move on to shaping the tart.
Step 4: Shape the dough
Punch down the risen dough and roll it out to fit a 22cm tart tin. Press gently into the tin and allow it to relax for 10 minutes. Prepare for second rise.
Step 5: Second rise
Cover the dough again and leave to rise for 30–40 minutes until slightly puffed. Move to topping preparation.
Step 6: Add the sugar topping
Preheat oven to 180°C. Sprinkle the light brown sugar evenly over the dough. Dot with chilled butter pieces across the top. Transition to cream preparation.
Step 7: Add the cream
Pour double cream gently over the sugared surface, ensuring it spreads without deflating the dough. Brush exposed dough edges with egg yolk for golden colour. Continue to baking.
Step 8: Bake the tart
Bake in the preheated oven for 25–30 minutes until the top is caramelised and the crust is golden brown. The sugar will form a glossy, sweet layer. Move to cooling.
Step 9: Cool slightly
Allow the tart to rest for 10 minutes in the tin before transferring to a wire rack. This helps the topping set without breaking. Transition to final serving.
Final Step: Serve warm
Slice and serve the tarte au sucre warm or at room temperature. Traditionally enjoyed with coffee or tea. Presentation tip: dust edges lightly with icing sugar for a simple finish.
Variations and Substitutions
- Cassonade sugar: Use light brown sugar if cassonade is unavailable.
- Double cream: Single cream can be used but results will be less rich.
- Flour: Bread flour can substitute plain flour for more chew.
- Butter: Salted butter can be used if you omit added salt in the dough.
Cooking Tips for Perfect Tarte au Sucre
- Use warm, not hot, milk for the yeast to prevent killing it.
- Allow dough to rise in a draught free, slightly warm space for best results.
- Dot the butter evenly to avoid burnt patches on the topping.
- Let the tart rest before slicing to help the sugar and cream topping set.
Tarte au sucre (Sugar Pie)
Ingredients
For the dough
- 250 g plain flour
- 50 g unsalted butter softened
- 1 large egg
- 7 g instant yeast
- 100 ml warm milk
- 40 g caster sugar
- 1 pinch of salt
For the topping
- 80 g light brown sugar traditionally cassonade
- 50 g unsalted butter diced and chilled
- 100 ml double cream
- 1 egg yolk for brushing
Instructions
- To begin, dissolve yeast in the warm milk with a teaspoon of sugar. Leave it for 10 minutes until foamy. This ensures the yeast is active. Transition to preparing the dough base.
- In a large bowl, combine flour, caster sugar, and salt. Add softened butter and rub lightly with fingertips. Mix in the beaten egg and yeast mixture. Knead for 8–10 minutes until smooth and elastic. Proceed to first rise.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours until doubled in size. Move on to shaping the tart.
- Punch down the risen dough and roll it out to fit a 22cm tart tin. Press gently into the tin and allow it to relax for 10 minutes. Prepare for second rise.
- Cover the dough again and leave to rise for 30–40 minutes until slightly puffed. Move to topping preparation.
- Preheat oven to 180°C. Sprinkle the light brown sugar evenly over the dough. Dot with chilled butter pieces across the top. Transition to cream preparation.
- Pour double cream gently over the sugared surface, ensuring it spreads without deflating the dough. Brush exposed dough edges with egg yolk for golden colour. Continue to baking.
- Bake in the preheated oven for 25–30 minutes until the top is caramelised and the crust is golden brown. The sugar will form a glossy, sweet layer. Move to cooling.
- Allow the tart to rest for 10 minutes in the tin before transferring to a wire rack. This helps the topping set without breaking. Transition to final serving.
- Slice and serve the tarte au sucre warm or at room temperature. Traditionally enjoyed with coffee or tea. Presentation tip: dust edges lightly with icing sugar for a simple finish.
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