Sugar-and-walnut pie

There is probably no other more typical French Canadian dessert than a sugar pie or tarte au sucre. There is near infinity of regional recipes; some will add a touch of maple syrup, others use milk instead of cream. Some no egg and some will use chopped walnuts. No matter which recipe is used the main ingredient will always remain brown sugar.

Credit: Serge Dansereau

• serves

  6-8

Ingredients

200g shortcrust pastry

360g brown sugar

250ml cream

2 tbsp flour

50g butter

2 eggs

1 egg yolk

100g walnuts, chopped (or toasted pecans)

Instructions

Preheat oven to 200°C.

Lightly grease a 20cm round tart tin or pie dish with butter and dust with a little flour.

Take the pastry out of the fridge about 10 minutes before you wish to start rolling. Roll out the pastry on a lightly floured work surface to about 2-3mm thick. Gently press the pastry into the base of the tart tin, making sure you leave no air pockets around the base. Trim any excess pastry from the edges. Refrigerate for 2 hours.

Preheat oven to 200°C.

Place the brown sugar, cream, flour and butter in a small saucepan. Bring to the boil over medium heat, stirring occasionally. Once boiling, remove from heat, allow to cool for a few minutes, then whisk in the eggs and egg yolk to combine.

Pour the mixture into the pastry case and sprinkle with the walnuts. Bake in preheated oven for 10 minutes. Reduce heat to 175°C and cook for a further 30 minutes or until set. Remove from oven and allow to cool completely in the tin. Cut into slices and serve with whipped or Chantilly cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.