Recipe: Tarte au Sucre / Sugar Pie

Sylvie at Amuses Bouche has given me permission to translate one of her post and use her photos as well. The recipe is for a Tarte au Sucre or Sugar Pie in English. Doesn’t that just sound yummy? And the photos are very appetizing.When I saw this post a few weeks ago, I thought to myself: “I HAVE to try this”. I wasn’t disappointed, and I know you won’t be either.

The recipe calls for a bread machine and I would strongly recommend using it. In fact, I would probably not attempt it if you don’t have one unless you’re comfortable enough.

I am not a cook, but I love to bake. This recipe takes a little patience, but it’s easy.

Ingredients:

For the dough 1 ¾ cup Flour 2 Eggs 1/3 cup Milk 2 tsp (1 pack) Yeast 5 ¾ tbsp Butter ½ tsp Salt

For the topping 1 Egg 2 oz Heavy cream 2/3 cup Brown sugar 2 ¾ tbsp Butter

Instructions:

In her instructions, Sylvie tells us to dilute the fresh yeast with a little bit of milk. I did not have fresh yeast, and simply used the granulated kind. You can do that as well.

Pour all the dough ingredients in the bread machine, put it on the dough cycle and wait…

Put the dough on a lightly floured surface. Put a little flour on your hands and work the dough to get rid of the air bubbles. Place the dough in a 9.5 in. pie dish and let it rise for one hour.

Once risen, poke holes in the dough with your finger. Beat the egg and heavy cream and pour into the pie. Sprinkle with the brown sugar and the butter cut up in little cubes.

Put in the oven at 380 degrees for 25 to 30 minutes.

The Sugar Pie is great with an afternoon tea once it cooled but still warm or for breakfast (prepare the day before as it takes a little bit)

Big thank you to Sylvie and I hope you enjoy it as much as I did. If you see a recipe you like on Sylvie’s blog and would like me to translate it for you, leave a comment or drop me an e-mail.

All photos from Sylvie at Amuse Bouche