Tarte au Sucre 🥧

Método

1. 1

   Blitz or rub the pastry to a shaggy dough, press into a 23 cm tart tin with a high edge, and blind-bake at 190 °C for 12–15 minutes until barely set.

2. 2

   Melt butter with the brown sugar and cream in a pan until it sheets off a spoon — five minutes, no boil. Off the heat, whisk in egg and vanilla.

3. 3

   Pour into the warm shell and bake at 160 °C for 25–30 minutes: the centre should wobble like jelly, never firm.

4. 4

   Cool to lukewarm at least — Quebecers take it warm, straight from the tin, the filling still flowing.

5. 5

   Cut thick wedges. If you want the full sugar-shack ritual, serve with a slab of maple taffy pulled from snow and a cup of black tea.