Maple Yeasted Sugar Pie (Belgian Tarte au Sucre)

Tarte au sucre recipe on a plate with whipped cream.

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Maple Yeasted Sugar Pie (Belgian Tarte au Sucre)

A belgian sugar pie with yeasted crust and a gooey maple-and-brown-sugar custard filling. So delicious, and the yeast dough is quick & easy.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: Canadian

Keyword: Belgian pie, Belgium pie, Maple pie recipe, Tarte au sucre recipe

Servings:

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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.

Video

Notes

Note: You can use a thermometer to check if it's done. It is set fully between 170 and 180ºF. Inserting the thermometer may cause the pie to crack as it cools, but it's foolproof.

Nutrition