Tarte au Sucre Recipe and Tips
Prep Time
Cooking Mode
1 frozen Compliments Deep Dish Pie Crust
1 large egg
1 cup firmly packed dark brown sugar
1 cup 2% milk
1 tbsp all-purpose flour
½ tsp pure vanilla extract
1 can Compliments Creamy Whip Whipped Cream Topping, for garnish
Compliments Praline Candied Pecans, for garnish
1 frozen Compliments Deep Dish Pie Crust
1 large egg
1 cup firmly packed dark brown sugar
1 cup 2% milk
1 tbsp all-purpose flour
½ tsp pure vanilla extract
1 can Compliments Creamy Whip Whipped Cream Topping, for garnish
Compliments Praline Candied Pecans, for garnish
Directions
1Position rack in centre of oven, then preheat to 220°C (425°F).
2Set frozen pie shell on a baking sheet. Let stand at room temperature until thawed, about 15 mins.
3Meanwhile, whisk egg with sugar, milk, flour and vanilla extract in a large bowl until combined. Set aside until crust is thawed, then strain filling into crust.
4Bake for 10 mins, then reduce heat to 150°C (300ºF). Continue baking until edge of filling is set but centre still jiggles slightly when gently shaken, about 20 mins. (Filling will set as it cools.) Transfer sheet to a rack and let pie cool completely, about 2 hr.
5Garnish with whipped cream and candied pecans just before slicing and serving.
Disclaimer
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Personal Note
Personal Note
