Tarte au Sucre

For the pastry:

Step 1

Preheat oven to 350°F (177°C). Adjust oven rack to the lower third of the oven.

Step 2

On a lightly floured work surface, roll one of the chilled dough discs from the recipe “Pie Crust” to between ¼- to ⅛-inch thick and large enough to fit into a 9 x 1½-inch pie dish. Trim excess dough, leaving a ½-inch overhang. Tuck under excess dough and crimp edges as desired; chill at least 30 minutes (see Chef’s Tips).

For the brown sugar filling:

Step 1

In a large bowl, whisk together the Redpath® Dark Brown Sugar, all-purpose flour, and salt until thoroughly combined. Set aside.

Step 2

In a small heavy-bottomed saucepan, combine the evaporated milk and butter. Place over medium heat and stir until the butter is melted. Immediately pour the milk mixture over the brown sugar mixture. Whisk gently for about 30 seconds to combine.

Step 3

In a small bowl, whisk together the egg, egg yolk, and vanilla extract. Quickly whisk the eggs into the brown sugar mixture until smooth.

Step 4

Place the chilled pie crust onto a baking sheet. Carefully pour the brown sugar filling through a fine-mesh sieve into the crust.

Step 5

Carefully place the filled pie into the preheated oven; 35 to 40 minutes or until the filling is bubbling gently in the centre but has firmed up around the edges. The filling should wobble slightly when gently shaken.

Step 6

Remove from oven and place on a wire cooling rack to cool completely. If a soft, runny filling is desired, serve at room temperature. If a firmer centre is desired, place cooled pie into the fridge to chill and set.