Tart au Sucre history/facts?

  • Thread starter Thread starter Amber [JuMpEr]
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Amber [JuMpEr]

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so im doing a project and speech on tart au sucre that has to be 3 minuets long and i have nothing (well pretty much nothing ahaha) and i was wondering if any one knew the history or facts about it?
I have been searching google for hours and i have found very little.
anything will help!
Thanks in advance! 10 points best answer!
 
Well as a former chef and from Canada, I have made a few in my time, the historical info the second lady gave is fine but will sound like you cut and pasted it from the net and garner you a poor mark, true it is a Quebecoise winter treat, made with maple syrup, if your from Canada it is made alot like our famous Butter tarts with out the raisins, or if you from the US it is similar to a Pecan pie with out the nuts, I used real maple syrup, condensed milk, brown sugar, melted butter, a tablespoon of flour, egg (whole or yolks), a dash of vanilla, I like to part baked the shell of the crust to keep it from going soggy, and if you heat the ingredients in a sauce pan and then when just cool add the 2 whole eggs it sets up firmer , the lattice top is a bit tricky but the cooked based and the filling warmed make it easier, I just lay the strips of dough over the filling and they rise when it cooks, there a bit more covered but still visible. You can make this pie in a regular pie pan or shallower tart tin with a false bottom or larger tart tin with a solid based.

I serve it with a dollop of real whipped cream perfumed with maple syrup and a dash of orange zest.
 
I am not sure what you were looking at but I found many variations of this recipe and also some interesting facts such as it is a bit different in Canada than in France. It is similar to what was called a transparent pie. I typed in tart au sucre/history and founds several different articles to read. While it is true that there is not very much info out there, theres enough to ramble on about it for 3 minutes.
 
The North of France is the largest sugar-producing region of France. It has been ever since the British navy imposed the Continental blockade at the beginning of the nineteenth century, depriving France of cane sugar from its overseas colonies and prompting Napoleon to reward anyone who could apply a newly-discovered technique for producing sugar from beets on a commercial scale. The North quickly became a center of production of the precious commodity, and it is surely no coincidence that this is the only region where people use brown sugar (called vergeoise here), not only in desserts like the sumptuous sugar tart (tarte au sucre) with its light or dark brown-sugar filling, but in savory dishes prepared Ã* la flamande, including the local blood sausage (boudin), sweet-sour red cabbage (chou rouge), and beef stewed in beer (carbonade).

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Sugar pie is a typical dessert of northern France, Belgium and Quebec. It is a single crust pie with a filling made from flour, butter, salt, vanilla, cream, and brown sugar or maple syrup (sometimes both). When baked, these ingredients combine into a homogenous mixture similar to caramel. If maple syrup is used it might be referred to as maple pie.

It is vaguely reminiscent of an American "transparent pie" (the name in the Midwestern and Southern US for a version of pecan pie without the pecans), of English Canadian butter tarts, or of English treacle tart

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Try searching some of the other names the pie goes by and you can talk about that. i.e. In America it's called transparent pie and ...
 
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