Sugar Shack Tarte au Sucre
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Sugar Shack Tarte au Sucre

Sugar Shack Tarte au Sucre

Serves 4 | with Easy No-Roll Crust

This classic Québécois dessert uses only a handful of simple ingredients to create a rich, creamy, maple tart surrounded by a tender and buttery pastry crust.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time10 minutes


serving amount

1.5 cup

All-Purpose Flour

(Contains Wheat)

237 mL


(Contains Milk)

1 unit(s)


(Contains Egg)

1 cup

Brown Sugar

4 tbsp

Maple Syrup

2 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

8 tbsp


(Contains Milk)

0.37 tsp



Nutrition Values

Calories810 kcal
Fat46 g
Saturated Fat27 g
Carbohydrate90 g
Sugar52 g
Dietary Fiber1 g
Protein8 g
Cholesterol170 mg
Sodium270 mg
Trans Fat2 g
Potassium200 mg
Calcium100 mg
Iron2.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Measuring Spoons
Medium Pot
Measuring Cups


Make no-roll pastry crust

Before starting, preheat the oven to 350ºF. Melt 8 tbsp butter in the microwave or in a small pot over low heat. Meanwhile, whisk together flour, 4 tbsp brown sugar and 1/4 tsp salt in a large bowl.Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Place pie dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.

Bake pie crust and make maple filling

Bake crust in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool slightly.Meanwhile, whisk 1/2 cup brown sugar, cornstarch, 1/8 tsp salt, egg and maple syrup together in a medium pot until combined. Whisk in cream and 2 tsp vinegar until smooth.Cook over medium-high heat, stirring constantly, until mixture comes to a simmer, 2-3 min. Remove the pot from heat and set aside to cool slightly.

Bake tarte au sucre

Pour maple syrup mixture into the pre-baked pie crust set on a large baking sheet. Bake until filling is slightly puffed around the edges, crust is golden-brown and there is a slight wobble in the middle of the filling when the pan is gently shaken, 20-25 min.

Finish and serve

Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr.Cut tarte au sucre into slices using a sharp knife, then divide between plates. (TIP: Wipe down the knife in between cuts with a damp towel to ensure clean cuts!)Leftover pie can be kept in the fridge for up to 5 days.