Sugar Pie

The first time I made this sugar tart was when I wanted something simple but was tired of classic quick desserts. I liked that the ingredients are basic, and aside from butter, you don’t need anything fancy. I tried the recipe with brown sugar, as is traditionally done in northern France, but white sugar works just fine if that’s what you have on hand. It’s the kind of tart that, after cooling slightly, can be easily sliced and enjoyed warm or cold.

Quick Info

Total time: about 2 hours (including rising time)
Preparation time: 20-25 minutes active
Rising time: 1 hour (in two stages)
Baking time: 25-35 minutes (depends on the oven)
Servings: one 18 cm tart (8-10 small slices)
Difficulty: easy to medium (requires attention to rising)
Recipe type: classic family dessert

Ingredients

For the dough:
250 g all-purpose flour
25 g sugar
2 eggs
12 g fresh yeast
1/3 teaspoon salt
50 g butter (soft, at room temperature)
75 ml milk
grated lemon zest (optional, but adds extra flavor; I usually include it)

For the topping:
40 g granulated sugar
50 g butter (divided: 2/3 for greasing, the rest for topping)

Instructions

1. In a large bowl, combine the flour, sugar, eggs, salt, and soft butter. If using lemon zest, add it now.

2. In a separate bowl, gently warm the milk – it should be lukewarm, not hot. Dissolve the yeast in the warm milk, stirring until completely dissolved.

3. Pour the milk and yeast mixture over the ingredients in the bowl. Start mixing with a wooden spoon or by hand until the dough comes together.

4. Knead the dough for 5-10 minutes until it becomes elastic and no longer sticks to your hands. If it feels too soft, sprinkle in a little more flour.

5. Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes.

6. Meanwhile, prepare the tart pan (18 cm). Either line the bottom with parchment paper or grease it well with butter.

7. After the first rise, turn the dough out into the pan and gently spread it with your hands to cover the entire surface. Cover again with a towel and let it rise for another 30 minutes in a warm place.

8. Melt 2/3 of the remaining butter (about 33 g) and generously brush the top of the dough using a pastry brush or the back of a spoon.

9. Evenly sprinkle the 40 g of granulated sugar over the greased dough, then add the remaining butter (about 17 g), cut into small pieces, directly on top.

10. Place the pan in the preheated oven at medium heat (about 180°C, if using an electric oven). Bake until the tart is nicely golden on top, which takes about 25-35 minutes.

11. Remove the tart and let it cool slightly before slicing. It can be served warm or at room temperature.

Why I Make This Recipe Often

I return to this tart because it doesn’t require fancy ingredients and can be made from almost anything available at home. If I have guests or want a quick dessert for the family, I know exactly what to expect. It keeps well for a few days, and it never goes untouched.

Tips and Variations

Tips

- Don’t heat the milk too much, or the yeast won’t work properly.
- Rising in a warm place helps the dough become airy. If the kitchen is cold, keep the bowl on the stove, in the oven, or near a heat source.
- The butter on top, if cold, won’t melt evenly. I try to use it at room temperature or cut it into small cubes.
- Don’t open the oven in the first 20 minutes to avoid stopping the dough from rising.

Substitutions

- Brown sugar works perfectly for the topping if you want a more caramelized flavor. White sugar is fine for the classic version.
- You can use dry yeast instead of fresh (about 4 g), but it should also be activated in warm milk.
- Lemon zest can be omitted, but without it, the flavor is more neutral.
- For extra flavor, you can sprinkle a pinch of cinnamon over the sugar on top.

Variations

- In Quebec, the dessert is sometimes made with maple syrup instead of sugar.
- There are variations where the tart is more custard-like; this one comes out closer to a risen tart, slightly moist inside.
- You can adjust the amount of sugar on top to your taste. I’ve tried it with muscovado sugar, and the result is even more flavorful.

Serving Ideas

- It can be sliced and served plain with coffee or tea.
- It also pairs well with cold milk for a sweet breakfast.
- When warm, serve with a dollop of thick cream (for a contrast in textures).

Frequently Asked Questions

1. Can I use a larger tart pan?
Yes, but the tart will be thinner, and the baking time may decrease by 5-10 minutes. Adjust the quantities if using larger pans.

2. What if I don’t have fresh yeast?
You can use dry yeast. 12 g fresh = about 4 g dry. It dissolves the same way, in warm milk.

3. What should I do if the dough doesn’t rise?
Check the temperature in the kitchen and ensure the yeast hasn’t been exposed to too high temperatures. You can extend the rising time by 10-15 minutes.

4. Can I freeze the sugar tart?
I don’t recommend it; the texture changes. It’s better to keep it in the refrigerator and consume it within 2-3 days.

5. Can I use vegetable butter?
The result won’t be as tasty, and the texture will differ, but technically you can use margarine.

Nutritional Values

Estimated for one slice (out of 8):
- calories: 210-230 kcal
- protein: 4 g
- carbohydrates: 25 g
- fats: 10-11 g

Values are approximate and may vary depending on the type of butter and the exact amount of sugar used. The tart is a dessert rich in carbohydrates and fats, so portion it as needed.

Storage and Reheating

The tart can be kept at room temperature for one day, covered with a cloth or foil. After that, store it in the refrigerator, where it will last for another 2 days. To reheat, place slices in the oven for 5 minutes or a few seconds in the microwave, but it can also be enjoyed cold. After 3 days, the texture begins to dry out. Freezing is not recommended.

 Ingredients: 250 g flour, 2 eggs, 12 g yeast, 1/3 teaspoon salt, 50 g butter, 25 g sugar, 75 ml milk, grated lemon peel, optional; I added 40 g granulated sugar, 50 g butter.

 Tags:  sugar tart sugar pie