This Tarte au Sucre recipe (a.k.a. Belgian Sugar Pie) has a tender yeasted crust and creamy custard filling with gooey butter tart texture.
I fell for this Belgian pie while living in Belgium and got the recipe directly from my friend’s bonne maman.
I tweaked it only slightly to create a belgo-canadian hybrid, replacing half of the brown sugar in the traditional tarte au sucre recipe with maple syrup (which adds even more depth). It reminds me of Quebec sugar shack season and the traditional French Canadian pie I grew up with.
Ingredients for Belgian Pie (Tarte au Sucre)
Guys, this base. So easy. If you’re afraid of traditional pie crust, forget it and just make this instead. It uses yeast, but only requires a quick 30 minute rest rather than hours of proofing. And a stand mixer easily handles the manual labour.
Crust Ingredients
- Whole milk
- Granulated sugar
- Dry active yeast
- All purpose flour
- Kosher salt
- Butter
- Egg
Filling Ingredients
The rich, silky brown sugar and maple syrup pie filling tastes like a cross between a butter tart and pecan pie, without the pecans.
- Brown sugar
- Whipping cream
- Eggs
- Maple syrup
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Different recipes for tarte au sucre are loved by French Canadians, Belgians and families in the north of France. Some use maple sugar or change the cream, but this version keeps things simple.
- All brown sugar Keep it a classic Belgian pie with a deeper caramel flavour.
- All maple syrup Makes a softer filling with stronger maple notes.
- Cream swaps Use half and half for lighter texture or heavy cream for richness.
- Different crust Use a traditional pastry, rolled into discs with a little flour, then fitted into the pan.
I love this recipe as a departure from easy pumpkin pie or my simple apple pie recipe for the holidays.
Grab These Tools
A few basic tools help make this recipe quick and stress free. You can use a food processor for the dough, or just a sturdy bowl and spoon. Either way, the process stays very approachable. That keeps the pastry step from feeling intimidating.
- Stand mixer Handy for mixing the dough smoothly.
- 9 inch pie dish Deep enough to hold the custard filling.
- Mixing bowls Useful for activating the yeast and whisking the filling.
- Whisk Helps create a smooth custard.
- Cooling rack Allows the pie to set evenly.
How to Make Tarte au Sucre: An Easy Guide
This pie uses a simple yeasted dough and a quick custard filling. The steps are easy and the payoff is huge. (P.s. here’s my guide to how to make pie!)
Make the Dough
Warm the milk and sugar, then sprinkle the yeast on top. Let it stand until foamy, then whisk to make a smooth mixture in the bowl. Mix in the flour, salt, egg, and melted butter until a soft dough forms with a slightly sticky consistency.
Shape the Crust
Press the rested dough into a buttered pie dish to form a soft pastry base. Dust your fingertips with a little flour if it feels sticky, and work it gently up the sides. You want an even pie shell, so prick the base with a fork before baking.
Add the Filling
Sprinkle brown sugar evenly over the crust, or swap in a bit of maple sugar. Whisk the cream, eggs, and maple syrup until the mixture is smooth and glossy. Pour this custard over the sugar so it sinks gently into the base, creating a rich pie filling with silky consistency.
5 Common Mistakes When Making Tarte au Sucre
Here are the most frequent mix ups to avoid when making this classic pie.
- Skipping the dough rest makes the crust tight and harder to press evenly.
- Overheating the milk can kill the yeast. Keep it warm, not hot.
- Uneven sugar layer creates patchy caramel pockets. Spread it evenly.
- Overbaking the custard leads to cracks. Remove it when the center is just set.
- Cutting too soon makes the filling run. Let it cool for a clean slice.
Make Ahead and Storage
Bake this tarte au sucre when you have time, then enjoy easy slices later. As the filling cools to room temperature it sets nicely before going into the refrigerator. The yeasted crust and custard filling both hold up well with a bit of planning.
Storing Leftovers
- Fridge Cool the pie completely, then cover the dish or transfer slices to an airtight container. Refrigerate up to three days.
- Cover slices Keep the cut edges wrapped or covered so the filling does not dry out in the fridge.
Freezing
- Freeze whole Wrap the cooled pie tightly in plastic, then foil. Freeze up to one month for best texture.
- Freeze slices Wrap individual slices, then place in a freezer bag. This makes it easy to thaw just what you need.
Reheating Tarte au Sucre
- Oven Warm slices on a parchment lined tray at a low temperature until just heated through.
- Microwave Reheat on medium power in short bursts. The goal is gently warm, not hot and bubbly.
How to Serve This Tarte au Sucre Recipe
Serve this sugar pie slightly warm or at room temperature so the filling stays silky. A simple topping and a cozy drink are all it needs.
Toppings for Tarte au Sucre
- Lightly sweetened whipped cream Soft peaks pair beautifully with the caramel filling.
- Vanilla ice cream A scoop on warm pie is classic and very comforting.
- Extra maple drizzle Warm a bit of maple syrup and drizzle just before serving.
Dishes to Serve with Tarte au Sucre
- After a cozy roast dinner Serve this pie following a hearty main like my Dutch Oven Pot Roast.
- With hot coffee or tea The sweetness of the pie loves a strong cup alongside.
- As part of a dessert table Pair it with something chocolatey or fruity for contrast.
How to Make the Best Tarte au Sucre: Final Notes + Secrets
Unlock the full potential of your tarte au sucre with these key takeaways.
- Gentle heat for the yeast Keep the milk warm, not hot, so the yeast stays active and the dough rises properly.
- Fully melted, slightly cooled butter Hot butter can scramble the egg or shock the yeast. Let it cool a bit before mixing.
- Even sugar layer Sprinkle the brown sugar evenly over the crust so the caramel layer bakes uniformly and every slice tastes balanced.
- Do not overbake Take the pie out when the center is just set and still has a slight wobble. It will finish setting as it cools.
- Cool before slicing Let the custard settle so you get clean slices and a creamy, not runny, texture.
- Use good maple syrup Choose pure maple syrup for the best flavour. The quality makes a big difference in this simple filling.
Maple Yeasted Sugar Pie (Belgian Tarte au Sucre)
Video
Ingredients
For crust
- ¼ cup whole milk
- 1 tsp granulated sugar
- 2 ¼ tsp dry active yeast
- 1 ½ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup melted and slightly-cooled butter no hotter than 115ºF
- 1 egg
For filling:
- ¾ cup brown sugar
- ¾ cup whipping cream
- 3 large eggs
- ¾ cup maple syrup
Instructions
- Heat milk and granulated sugar to about 110ºF (about 20 seconds in microwave on high). Pour into bowl of standing mixer and sprinkle with yeast. Let stand several minutes until yeast is frothy. Add flour and salt; beat to combine. Beat in egg and melted butter. Turn out onto a clean work surface and knead for a few minutes, then return dough to ball and let it rest for 30 minutes.
- Preheat oven to 400ºF. Butter a 9″x2″ pie dish, then press dough into the bottom and up the sides. Prick crust several times with a fork. Sprinkle bottom evenly with the brown sugar.
- In a medium bowl, whisk together remaining filling ingredients. Pour over crust and bake 30-40 minutes, until filling is set at the edges, browning on top, and has just a slight wobble in the middle (SEE NOTE). Cover crust with foil or a pie protector if it is getting dark. Cool pie at least 30 minutes on a wire rack before serving. May be served warm or room temperature, with whipped cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
