Categories
Tarte au sucre
Back to Recipes & MoreIngredients
Pastry
- 1/2 batch of Perfect Pastry
Filling
- dark-brown-sugar
- 1 2/3 cup (362 g) packed dark brown sugar
- 1 tsp (6 g) sea salt
- 1/2 cup (120 ml) evaporated milk
- 1/4 cup (57 g) unsalted butter, softened
- 1 large egg
- 1 tsp (5 ml) vanilla extract
Equipment
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Rolling pin
Pie plate/dish (deep dish; 9 x 1½ inches)
Kitchen scissors OR sharp paring knife
Small bowl x 2
Fork
Large bowl
Whisk
Small heavy-bottomed saucepan
Heatproof spatula
Fine-mesh sieve
Baking sheet (rimmed)
Wire cooling rack
Instructions
- On a lightly floured work surface, roll out the pastry and line a 9-inch pie dish. Refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F (175°C).
- For the filling, stir together the brown sugar and salt in a large bowl.
- In a small saucepan, heat the evaporated milk and butter over medium heat, stirring until the butter has just melted.
- Immediately pour the milk mixture over the sugar mixture. Whisk gently for 30 seconds (it is okay if doesn't dissolve completely). Whisk in the egg and vanilla until smooth.
- Holding a fine-mesh sieve over the prepared pie crust, carefully pour the sugar mixture through the sieve into the crust.
- Place the pie on a rimmed baking sheet. Bake in the centre of the oven until the filling just barely jiggles in the centre, 35 – 40 minutes.
- Let the pie cool to room temperature on a wire rack. Serve at room temperature or chilled.
