Insanely delicious sugar pie with cream. Sugar pie (Tarte au sucre) Sugar pie tarte au sucre step by step recipe

Powdered sugar pie is a truly French dessert that appeared in the nineteenth century. And it was served at almost all holiday dinners.

Today, sugar pie is a very tasty dessert not only in French cuisine, but also in many European restaurants.

We offer you an original recipe for sugar pie so that you can please your family with something truly special, without making any special efforts. After all, preparing this dessert is quite simple.

Sugar Cake Ingredients

Sugar Pie Recipe

1. Dissolve 4 tablespoons of sugar and all the yeast in a quarter glass of warm milk.
2. Mix flour, salt and one egg.
3. Stir the milk-yeast mixture into the flour.
4. Melt the butter.
5. Once the butter has cooled, pour it into the dough.
6. Knead well.
7. Leave the kneaded dough for an hour to rest.
8. Place the dough in a baking dish and let it rest for a while.
9. Make several cuts in the dough with a knife and sprinkle the remaining sugar on top.
10. Take an egg and mix it with half a glass of milk.
11. Pour over the top of the dough.
12. Place more pieces on top
13. Place the pan with the dough in an oven preheated to 210 degrees.
14. Bake the sugar cake for twenty to thirty minutes. During this time, a golden brown crust should form.
15. When ready, remove the cake from the pan.

Sugar pie - recipe with cream

Sugar cream pie comes in two varieties. The first is a pie filled with cream for soaking and crust. The second is a pie decorated. We invite you to consider each option in more detail.

Sugar pie with cream as an impregnation

The recipe for this pie is no different from the usual one. Only to the list of ingredients you need to add another 33% cream in a volume of 500 milliliters.

Mix all ingredients (flour, sugar, yeast, eggs, butter). Place the dough in the mold, make cuts on top and sprinkle with sugar and butter. Place the pan with the dough in the oven.

When the pie is ready after half an hour, take it out and simply pour cream on top. There is no need to do anything additional. Return the pan with the pie back to the oven, first turning off the gas or setting it to the lowest setting. Let the pie sit for another ten minutes. After this, finally remove it from the oven, and then from the mold.

Sugar cream pie is ready! By the way, cream not only saturates the dough, but also forms a kind of filling.

Cream for decoration

Sugar pie with cream in this case is prepared as follows:

1. Knead the dough as directed in the original recipe.
2. Lay out the dough, sprinkle it with sugar and butter and put it in the oven.
3. While the pie is cooking, make the cream frosting. To do this, take cold cream and beat it well with a mixer. Add a little powdered sugar (it will make the cream softer) and beat a little more.
4. Let the finished pie cool slightly.
5. Spread the cream on top of the pie or cut it in half and spread the cream over the center as well.

Sugar cake (photo above) is ready!

Making sugar cake in a slow cooker

1. Mix slightly warmed milk, yeast and a teaspoon of sugar in a bowl.
2. Let the mixture sit for a while (about ten minutes).
3. Add eggs, butter and salt to the milk-yeast mixture.
4. Stir the mixture and add flour.
5. Knead everything thoroughly and put it in a warm place for an hour.
6. Take the multicooker bowl and line it
7. Place the dough into the bowl.
8. Turn on the “Keep Warm” function on the multicooker for twenty minutes.
9. After this, take out the dough and make several cuts on it.
10. Cover the top of the dough with butter and sugar.

11. Turn on the “Baking” function on the multicooker and place the dough in it for half an hour.

12. After time has passed, open the multicooker lid and pour cream on top of the pie.

13. Set the “Warming” function for ten minutes.

Sugar pie in a slow cooker is ready! Place it on a dish and serve.

1. You can choose any baking pan: silicone, iron, a regular sheet from the oven, and so on.
2. You can use a smaller amount of cream, for example, 200 grams. But then the sugar cake will turn out less soaked.
3. The cream for the cream must be at least chilled, but not frozen. If they are warm, it will be difficult to beat.
4. To decorate the pie, use different berries (raspberries, strawberries, blackberries, currants, pitted cherries, etc.) and nuts.
5. It’s better to choose a slightly sour berry, because the pie will already be quite sweet.
6. To sprinkle the top of the pie, you can use not the usual one, but this way you will give the dessert a little color.
7. For flavor, add vanilla sugar or some aromatic essences (for example, condensed milk) to the dough. You can also use citrus zest, pre-ground.
8. If you put the dough for a sugar pie not in one mold, but in several small ones, then you will get sugar cupcakes.

Bon appetit and good tea with your family!

Finally, I got to this very interesting recipe - sugar pie with cream, also known as Tarte au sucre (the same “Sugar Pie” in French). This delicate, simple, but exquisite delicacy attracts a truly French charm. Lush and soft like down; with a golden sugar crust and a silky creamy taste... It seems that the products are the simplest, like for buns - but the result is an amazing pie, different from the usual rich yeast baked goods! But at the same time, it is worth noting that it is very fatty due to butter and cream.

My shape is larger than that indicated in the original recipe: it was 20x21, and mine is 25x35 cm. Therefore, I increased the amount of all ingredients by a quarter. I present my version and the original one in brackets.

Ingredients:

For the test:

• 20 (15) g fresh yeast (or 2 teaspoons dry);
• 125 (100) ml milk;
• 1.5 (1) teaspoons of sugar in the dough;
• 2 large or 3 small eggs (originally 2);
• 125 (100) g butter into the dough;
• A pinch of salt;
• Optional: vanilla sugar;
• 310 (250) g ​​flour.

For the sugar crust and filling:

• 60 (50) g ​​butter;
• 125 (100) g sugar;
• 250 (200) ml cream.

The higher the fat percentage of the cream, the brighter the “creamy” effect. I think that too thin cream (for example, 10%) will simply soak and wet the cake, so thick, heavy cream 30-35% is more suitable here.

How to bake:

The first step is to activate the yeast. You can simply mix fast (instant) yeast with flour and, adding the remaining ingredients, immediately knead the dough. But if you use dry active yeast, mix it with warm milk and sugar and leave for 15 minutes until it foams. If the yeast is fresh pressed, crumble it into a bowl and grind it with sugar, then pour in warm milk and stir.

Add a little sifted flour (from half to 2/3 cup), stir to form a thin, lump-free dough. And put it in a warm place for 15-20 minutes.

When the dough has risen and becomes fluffy, with air bubbles, add softened butter and eggs (room temperature). Let's mix.

Now gradually, in 3-4 steps, add the sifted flour (as well as salt and vanillin), stirring the dough with a spoon.

The dough is not very stiff, but there is no need to add flour - this is exactly the kind of tender, sticky dough required for a fluffy sugar pie. I just kneaded the dough a little with my hands, adding the last portion of flour - then it began to stick again.

So put the dough in a bowl, cover with a towel and leave to rise for 1 hour.

It's time to form the pie. Grease the mold with sunflower oil (traditionally tarte au sucre is baked in a rectangular or square one, but I think you can use a round one) and lay out the risen dough. Gently level it with your hands over the entire area of ​​the mold and leave to rise for another 30 minutes.

Meanwhile, cut the chilled butter (60g) into small pieces and mix with sugar. Place the saucer in the refrigerator.

After half an hour, carefully make holes on the surface of the future pie using a finger greased with sunflower oil.

And sprinkle with sugar and butter mixture.

Place the pie pan in the oven, preheated to 180C, and bake for 25-30 minutes.

Having taken out the pie, pour cream over its surface and return to the oven for another 6-8 minutes.

The cream will melt and the pie will become juicy.

Cut the pie into square portions and serve with tea and coffee.

I came across the recipe for this pie on Odnoklassniki and could not, as they say, “pass by.” The baked goods turn out to be quite unusual, but very tasty, simply amazing - they flew away instantly. The pie has no filling, but is so juicy and aromatic, the author wrote that its name is “Tarte au sucre” (sugar pie). I suggest you bake it.

Let's prepare the following products.

Dissolve yeast and a teaspoon of sugar in warm milk and let rise. Add butter - 100 g, vanillin and eggs. Stir and gradually add flour.

The dough will turn out liquid, soft, sticky, so I immediately put it in a baking dish lined with baking paper.

Leave in a warm place for half an hour to rise. Mix butter and sugar.

Moisten your finger with oil and make indentations across the entire surface of the dough. Sprinkle with a mixture of sugar and butter.

Place the Tarte au sucre (sugar pie) in the oven at 180 degrees for half an hour (20-25 minutes, depending on the shape and oven).

After removing the pie, pour cream over it. Leave to soak and serve. The dough turns out porous and loose, the cream is well absorbed.

In Quebec, Canada, northern France and Belgium, Tarte au sucre dessert is loved, popular, prepared by housewives and served almost everywhere in catering establishments. A skillful combination of products, elementary technology and, without exaggeration, an excellent result captivate, inspire, force us to once again recognize the skill and “take off our hat” to French cuisine. Simplicity and perfection, perhaps, exactly apply to sugar pie, the recipe for which I propose to repeat below. Do you consider yourself a novice and incompetent in the baking business? Take a chance, start with tarte au sucre - it's hard to find a more delicious and easier-to-prepare alternative.

A few words about sugar, it is important here. Cane will leave a caramel note, but regular, less expensive beet will not spoil the pie at all. Both brown and white are used as desired, depending on regional traditions. The main thing is not to regret and sprinkle the dough with a thick layer of sweet crumbs, live up to the name and achieve a seductive brittle crust.

Cooking time: 120-130 minutes / Number of servings: 9 / Shape 35 x 35 cm

Ingredients

• premium wheat flour 250 g
• eggs 2 pcs.
• sugar 120 g
• butter 170 g
• vanilla sugar 10 g
• dry yeast 7 g
• milk cream 10-20% 200-250 ml
• salt a pinch

Preparation

Measure out and lightly warm the first 100 ml of milk cream. Often milk is used to knead yeast dough, and the cream is left only for soaking the finished product. Too heavy cream is not needed here, the baking should be tender, fluffy, porous and 10-15-20% cream is quite enough.
So, in a warm liquid (cream or milk) we dilute vanilla sugar (half or a whole confectionery bag) and a heaped teaspoon of granulated yeast. If you replace dry yeast with pressed/fresh yeast, increase the rate three times - that is, 7 g of dry instant yeast replaces 21 g of fresh. Stir vigorously and leave in a warm place for 10-12 minutes until the yeast activates and foam appears on the surface.



At the same time, melt 100 g of butter in the microwave, oven or over high heat and cool. Of course, to reduce the cost of baking a sugar pie, butter is replaced with margarine and even refined vegetable oil. But the best taste is achieved with creamy, ideally homemade, rustic. With it, the melted aroma and soft sweetness make those with a sweet tooth forget about calories.



Pour the cooled butter into the mixture, bubbling with yeast, beat in two standard-sized chicken eggs and beat vigorously for a couple of minutes until smooth. A hand whisk can also be used to perform not too labor-intensive manipulation - all components are quickly combined, there is no particular need to turn on the mixer.



We use only a pinch of salt as a flavor enhancer in this pie. Following the salt, sift a portion of flour - strictly follow the dosage indicated in our step-by-step recipe. Knead the butter dough without a single dry clot, very sticky and viscous.



Leave it in a work bowl and place a food bag on top like a dome, leaving free space for the flour mass to grow. To proof, keep the workpiece for an hour near a heat source, and if you are lucky with the weather, leave it in direct sunlight. The dough for tarte au sucre should increase 2.5-3 times.



After an hour, we return to the swollen dough, press it down a little, and knead it. Oil a heat-resistant square or other container; for convenience, cover the bottom with a sheet of parchment.



You probably noticed that apart from vanilla sugar, the dough does not contain granulated sugar or other sweet ingredients. That's how it should be. When you try it, you will be surprised that there is no shortage of sweetness: the crispy sugar crust and filling saturate, soaking the crumb to the fullest. Using your fingers, rub the remaining cold butter and sugar into crumbs, and put them in the cold before sprinkling the semi-finished product.



Distribute the proofed dough inside the mold, let it “rest” under a towel and rise a little more for the last 30 minutes. We leave indentations more or less evenly around the entire perimeter - we wet our fingers with oil to make it easier to press through the knitting workpiece.



Generously, thickly cover with creamy sugar crumbs, it is obligatory, necessary and creates the taste and texture characteristic of this pie - we do not leave any gaps, we fill the entire area. Bake in a preheated oven for 25-30 minutes at 190 degrees.



About 5-7 minutes before the end of cooking, take out the already fairly browned pie, pour cream on it and return it to the oven. The humidity and impregnation of the cake depends on the volume of milk cream poured - select as you wish.

After cooling in the bowl, remove the sugar tarte au sucre, cut into portioned rectangles and serve without any decoration. Bon appetit and a variety of baked goods!

I bring to your attention a divinely tasting sugar pie (Tarte au sucre) originally from France, without which, they say, in the 19th century it was impossible to imagine a festive dinner. Having tasted it, I understood why. The pie is simply a miracle - a crispy sugar crust, and underneath it a delicate creamy crumb. The ingredients are simple, the preparation is simple, and the result is incredibly delicious! Make this sugar cake a must!

Recipe Information

Cuisine: French.

Cooking method: in the oven .

Total cooking time: 1 hour 30 minutes

Number of servings: 6 .

Ingredients:

for test:

• premium flour – 250 grams
• active dry yeast – 1 teaspoon
• butter – 200 grams
• chicken egg – 2 pieces
• warm milk – 100 milliliters
• granulated sugar – 1 tablespoon
• salt – ½ teaspoon

for the sugar crust:

• granulated sugar – 100 grams
• butter – 50 grams

for filling:

• condensed milk – 100 grams
• cream 10% – 100 milliliters

and:

• baking dish 20 * 20

Recipe

1. First, “revive” the dry yeast. To do this, add dry yeast and sugar to a glass of warm milk, stir and leave for 20 minutes in a warm place. As soon as foam appears on the surface of the glass, the yeast “comes to life.”
2. Break eggs into a deep bowl and add butter. Beat eggs with butter until white.
3. Pour milk with “revived” yeast into the beaten eggs with butter and stir with a wooden spoon until smooth.
4. Then sift the flour mixed with salt and knead into a homogeneous dough with a wooden spoon. The dough turns out sticky, like thick sour cream. It would not be possible to form buns from it. Leave the prepared dough to rise for 30 minutes.
5. While the dough is rising, prepare the dough for the sugar crust: mix the butter with granulated sugar until smooth. To prevent the butter mixture from melting, put it in the refrigerator for a while.
6. Grease a baking pan with butter or line it with parchment. Place the prepared dough into the mold and smooth it out. Cover the pan with the dough with a clean towel and leave for another 30 minutes to rise.
   When the dough has risen, make indentations over the entire surface with your finger dipped in vegetable oil.
7. Then place the prepared butter mixture for the sugar crust on the surface of the dough and smooth it out.
8. Place the baking dish with the dough in an oven preheated to 180 degrees and bake the sugar pie for about 35 minutes, until golden brown.
9. In a container, combine condensed milk with cream and stir until smooth.
10. Remove the baking dish with the pie from the oven and pour in the prepared milk mixture. Place the sugar cake in the oven for another 10 minutes.
11. Remove the finished sugar pie from the oven, let cool and cut into portions.
12. Advice:
    • You can add vanilla sugar to the dough.