Tartre au sucre et à la crème de Québec

While waiting [… tapping my foot impatiently] for news on NHL – NHLPA Collective Bargaining Agreement progress or lack thereof, I have decided to branch out just a wee bit. It was only a matter of time really. It was inevitable. I like to think of these as Hockey Recipes. Okay, not exactly hockey, but hey, it’s Canadian!

Yesterday an acquaintance in Montréal (Marc Griffin @montrealmarc – give him a follow on twitter!) mentioned a French-Canadian specialty Tartre au sucre and when I asked for more details, Marc’s mother kindly provided more information about this traditional Québec Sugar Pie. It sounds very similar to a pie in the American south, the Chess Pie, or even a Pecan Pie, without the pecans, but with subtle variations.

Tartre au sucre – Québec Sugar Pie

One Tartre au sucre recipe from Group Recipes looks very promising! Some recipes contain an egg (and yet another) and others do not.


  • 1 pie crust, unbaked
  • 6 tablespoons all-purpose flour
  • 2 cups packed brown sugar (or half brown sugar, or half maple sugar)
  • 1 1/2 cups low fat evaporated milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla or maple extract

How to make it

  • Preheat oven to 400F
  • In a saucepan, combine flour and sugar and mix.
  • Stir in milk slowly to avoid lumps, then add butter and salt.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Remove from heat, add vanilla or maple extract.
  • Pour into an unbaked pie shell.
  • Bake at 400F for 5 minutes.
  • Reduce heat to 350F and continue baking for 25 minutes.
  • Remove from oven and let cool in a rack.
  • Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.

Bon appétit!