“Sugar pie, honey bunch” , you know that Four Tops song from the 60ties “I can’t help myself” – I ve to think of that song each time I eat this pie, I had never made it myself but it was definitely around when i was growing up. I think you see less of it in the bakeries but still total crack pie!
As part of a series of Belgian dishes posted every first Wednesday of the month, I vow to demystify these uber Belgian classics for you. Step-by-step I will show you what to do, this will have you successfully recreate those gorgeous rustic Belgian flavours you discovered In Belgium
CASSONADE – this natural BROWN SUGAR slightly refined from cane sugar owes his name to the rough and inconsistent texture. It come sin brown and light blond, both can be used to make this sugar pie.
My tarte au sucre - sugarpie
Yield 4 portions
- 200 gr plain flour
- 15 gr fresh yeast
- 30 gr butter, melted
- 10 gr white sugar (for the crust)
- 2 eggs
- 100 ml lukewarm milk
- 125 gr cassonade - brown sugar
- 50 ml cream
- Pre heat the oven at 180 C. Butter and flour the tin ( I used a 20 cm diameter).
- Dissolve the yeast in the lukewarm milk. Add to the flour with 1 egg and the white sugar. Whisk to combine. Add the melted butter till the dough combines into a ball. Let the dough rest for 30 min on the counter covered with a tea towel. ( this is a relatively wet and stretchy dough)
- Roll out the crust on a flour dusted surface and layer into the tin. Prick with a fork some air wholes.
- Whisk 1 egg and cream together. Cover the bottom of the crust with 3/4 the cassonade, add the egg and cream mixture and sprinkle the rest of the cassonade over it.
- Bake for 20-25 minutes and let cool in the tin.
on www.leeksandhighheels.com by Sandra Slawinski
not paid to post – used my tin from Dille & Kamille, the vintage silver I found in antique shops and my mother made the plates.