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Sugar tart recipe

Sugar tart recipe

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  • Recipes
  • Dish type
  • Dessert

Sugar tart made with dark brown sugar, cream and pecans.

6 people made this

IngredientsServes: 10

  • 300g dark brown soft sugar
  • 150g plain flour
  • 125ml double cream
  • 1 egg
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla extract
  • 90g chopped pecans
  • 1 (23cm) unbaked pastry case

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. In a medium bowl, mix together brown sugar and flour; set aside.
  2. In a large bowl, whisk together the cream, egg, golden syrup and vanilla. Stir in brown sugar mixture until blended. Fold in the pecans.
  3. Pour filling into pastry case. Bake in preheated oven for 30 to 40 minutes, or until golden brown.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by MrsCdnFrog

Thank you... I wanted to make a sugar pie for my husband that was as good as my mother in laws. I think I did! It worked well with the Best Ever Pie Crust recipe from this site!-08 Dec 2007

by beany

Followed directions precisely and this pie turned out dry and caky. Would not recommend this recipe as it is. It might be better with far less flour and more heavy cream-05 Jul 2010

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  1. For pastry
    • 1 1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
    • 2 tablespoons cold vegetable shortening
    • 2 to 4 tablespoons ice water
  2. For filling
    • 2 cups granulated maple sugar*
    • 1 cup heavy cream
    • 1/2 cup walnuts (2 1/2 oz), chopped
    • 2 large eggs
    • Accompaniment: crème fraîche
  3. Special Equipment
    • a 9- by 1-inch fluted round tart pan with removable bottom pie weights or raw rice
  1. Make pastry:
    1. Whisk together flour and salt. Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps. Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated. Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)
    2. Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
    3. Preheat oven to 350°F.
    4. Roll out dough into a 12-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge. Prick bottom all over with a fork. Line bottom and side of pastry with foil and fill with pie weights.
    5. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Remove shell from oven but leave oven on.
    1. Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes. Remove from heat and add nuts, then cool slightly.
    2. Whisk eggs in a bowl, then gradually whisk in nut mixture.
    3. Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes.

    Firni Tart Recipe By Food Fusion (Ramzan Special Dessert)

    Prepare tarts:
    -Cheeni (Sugar) powdered 1/3 cup
    -Makhan (Butter) 150g room temperature
    -Anday ki safedi (Egg white) 1
    -Vanilla essence 1 tsp
    -Maida (All-purpose flour) sifted 2 cups
    Prepare Firni:
    -Doodh (Milk) 500ml
    -Milk powder 1 & ½ tbs
    -Firni mix 155 gm half packet
    Sugar decorations:
    -Cheeni (Sugar) 1 cup
    -Water 2 tbs
    -Prepared tart shells
    -Prepared Firni mix
    -Prepared sugar decoration
    -Mix nuts

    Prepare tart shells:
    -In a bowl add powdered sugar, butter, egg white, vanilla essence & beat until well combined.
    -Gradually add dry flour mixture and beat until crumbles.
    -Transfer the mixture to the clean working surface, dust flour and knead until dough is formed.
    -Take small quantity of dough & make a ball.
    -Grease tart molds with cooking oil, place dough ball, spread gently and set the dough with the help of the hands, cut the edges with the help of the knife and prick with fork (makes 12).
    -Bake in preheated oven at 180 C for 12-15 minutes.
    -Let it cool down completely before removing tart from molds.
    Prepare Firni:
    -In a wok add milk, milk powder, mix well & bring it to boil.
    -Add half packet of Mehran Firni mix & mix well.
    -Cook on medium flame for 10-12 minutes or until desire thickness. Let it cool completely & fill it in piping bag.
    Prepare Sugar decorations:
    -In a saucepan add sugar, water, turn on the flame, let sugar melt completely on low flame & turns brown. Keep stirring in between.
    -Wait for the temperature to fall or until slightly thickens.
    -On round cup shape silicone molds, drizzle sugar syrup and form net cups.
    -Let it set for few minutes and set aside.
    -On prepared tart shells add prepared firni mix, sugar decoration & sprinkle mix nuts from top.

    Prepare tarts:
    -Cheeni (Sugar) powdered 1/3 cup
    -Makhan (Butter) 150g room temperature
    -Anday ki safedi (Egg white) 1
    -Vanilla essence 1 tsp
    -Maida (All-purpose flour) sifted 2 cups
    Prepare Firni:
    -Doodh (Milk) 500ml
    -Milk powder 1 & ½ tbs
    -Firni mix 155 gm half packet
    Sugar decorations:
    -Cheeni (Sugar) 1 cup
    -Water 2 tbs
    -Prepared tart shells
    -Prepared Firni mix
    -Prepared sugar decoration
    -Mix nuts

    Prepare Tart shells:
    -Bowl may powdered sugar, makhan, anday ki safedi, vanilla essence daal kar achi tarah beta karlen.
    -Ab gradually maida daalen or crumble honay tak beat karen.
    -Mixture ko clean surface pe transfer kar k upar se maida charak den or dough knead karlen.
    -Thori si miqdar lekar ball banalen.
    -Tart shell ko oil se grease karlen, dough ball rakhen or ahista ahista phela kar set kartay jayen. Kinaron ko knife ki madad se cut karlen or fork ki madad se prick karlen (makes 12).
    -Tarts ko pehle se garam oven may 180C par 12-15 minute tak bake karlen.
    Prepare Firni:
    -Karahi may doodh, milk powder daal acji tarah milayen or boil karlen.
    -Half packet Mehran Firni mix daal kar achi tarah milayen.
    -Medium flame par 10 se 12 minute tak pakayen ya itna k garha hojaye. Ab Thanda karlen or piping bag may bhar len.
    -Prepare Sugar decorations:
    -Saucepan may cheeni, pani daal kar flame on karden or cheeni ko low flame par melt honay den k wo brown hojaye. Beech may milatay rahen.
    -Thora temperature girne ka intezar karen k halka sa garha hojaye.
    -Round cup shape silicon molds par sugar syrup ko chmchay ki madad se is tarah girayen k jaal ban jaye.
    -Thori dair Thanda honay den or phir tayar cups ko nikal len.
    -Tayar tart shells par firni mix bharen or upar se tayar sugar cups rakh kar pista badam charak den or serve karen.

    Lighter Bakewell tart

    Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.

    Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce oven to 180C/160C fan/gas 4.

    Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.

    Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.

    Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to 3 days.

    WHAT IF I.

    Used 200g homemade pastry made with butter? The fat remains virtually the same as my healthy version, but the saturated fat rises to 5.7g per slice. Used 85g butter in the filling instead of yogurt and rapeseed oil? The fat would increase to 21.8g (9g sat fat) per slice.


    It’s worth using almond extract, as it has a genuine almond flavour, whereas almond essence is a cheaper version and quite unlike the real thing.


    To reduce the saturated fat, I used shop-bought pastry made with vegetable oil, which was pliable and easier to roll out thinly, so used less We reduced the total fat further by using polenta to replace some of the ground almonds, then enhanced the flavour with almond extract We swapped butter for yogurt and rapeseed oil, which reduced more fat, especially saturated fat. We also used less egg, choosing medium instead of large.

    Recipe Summary

    • 1 stick unsalted butter, softened
    • 1/3 cup sugar
    • 1 large egg yolk
    • 1/4 teaspoon pure vanilla extract
    • 1/4 teaspoon salt
    • 1 1/4 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 1/4 cup water
    • 2 cups cranberries (10 ounces)
    • 2 large eggs
    • 1/2 cup brown sugar
    • 1 1/2 teaspoons all-purpose flour
    • 1/4 cup plus 2 tablespoons half-and-half
    • 1/8 teaspoon pure almond extract
    • Confectioners&rsquo sugar, for dusting
    • Lightly sweetened whipped cream, for serving

    In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.

    Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.

    Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.

    In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well reserve the cranberry syrup.

    In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.

    Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners&rsquo sugar. Cut the tart into wedges and serve with whipped cream.

    Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.

    If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.

    Healthier Pop Tarts! Say what?!

    It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.

    Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!

    The rich, flavorful low carb tart crust is made from almond flour and a little oat flour.

    You can make a sugar-free icing to decorate the tarts using powdered erythritol, xylitol, clear vanilla extract, and a little lemon juice. I don’t usually make the icing though, to be honest. These rich, buttery crusted treats with a sweet raspberry filling don’t need it. If you’re familiar with the sweeteners I use, you probably know that erythritol and xylitol can have a “cool” aftertaste in excess quantities. That’s why I’d skip the icing if I were you.

    To make paleo pop tarts, I’m guessing you could easily substitute tapioca starch for the oat flour, and coconut oil for the butter. A little honey could replace the erythritol.

    To make dairy-free pop tarts, you can substitute non-hydrogenated shortening for the butter.

    If you’re curious, the sprinkles are made of erythritol mixed up with Wilton food colorings. I mixed a drop of coloring into a little erythritol with a toothpick until it clumped. Then, I grabbed a little of the mixture and rubbed my finger tips together to distribute the “sprinkles” all over the tarts. Pretty cool, huh?

    Healthier, Homemade Pop Tarts (Sugar-Free, Gluten-Free!)


    1 1/2 cups blanched almond flour OR 5.25 ounces sliced, blanched almonds

    1/4 cup (0.75 ounces) oat flour

    2 Tablespoons unsalted butter OR non-hydrogenated shortening

    1 cup (4 ounces) raspberries

    2 Tablespoons + 1 teaspoon erythritol


    If using sliced, blanched almonds, grind almonds in a Magic Bullet blender or food processor into a fine meal. If using blanched almond flour, simply add it to the rest of the dry ingredients in a bowl and whisk the mixture. Remove butter from fridge and cut into chunks. Use a fork to press butter into the dry mix, cutting it in so that you get pea sized chunks of butter throughout the dough. Whisk egg white in a separate small bowl. Drizzle in egg white a little at a time until the dough comes together. I ended up using just over half an egg white from 1 large egg. It’s better that the dough be a little dry rather than too moist! The dough should be crumbly, so you should have to press it together into a ball before refrigerating it. Chill dough for 15 minutes to 1/2 hour. If the dough is too crumbly to roll out, add a little bit more egg white and knead it through. Divide dough into 3 or 4 balls. Roll out a ball of dough into thin, square pieces between 2 pieces of parchment paper. I like to roll the dough a few strokes, then flip the parchment-dough-parchment package over. Peel off the top layer of parchment, then repeat the process, continuously flipping and rolling out the dough to make sure you can still remove the top piece of parchment from it. The technique is the same for my Sugar-Free Sugar Cookies. When the dough is thin enough, remove the top piece of parchment and use a pizza cutter to cut rectangles out of the dough. I use a big metal flat spatula to transfer the rectangular pieces to my parchment-lined baking sheet. I can usually get three 3.5″ by 4.5″ rectangular pieces of dough from one of the dough balls.

    Preheat oven to 350 degrees Fahrenheit. Brush the tops of the bottom halves of the tarts with left over egg white from the dough. Spread a tablespoon of filling over dough, leaving a 1/2″ margin of dough around the edges. Take spatula and transfer a matching rectangular piece of dough to cookie sheet, flipping it over onto the bottom tart piece. Press together the edges of the tart with your fingers to seal it. Use the tines of a fork to create a more decorative seal, if desired. Generously poke holes all over the top piece of the tart with a toothpick to avoid exploding pop tarts! Bake for 15 minutes if you’re going to toast the pop tarts later. If you want to eat the pop tarts fresh out of the oven, bake ’em for 20 minutes, or until browned around the edges. Remove tarts from cookie sheet to cool on a wire rack.

    Add raspberries, lemon juice, stevia, erythritol, xanthan gum, and salt to a blender. I use my Magic Bullet. Blend until pureed. Transfer fruit puree to a microwaveable glass measuring cup. Microwave on HIGH for 4 minutes. Remove cup from microwave and allow mixture to cool. Whisk together the puree to even out the consistency before spreading on top of the tart dough. Makes enough filling for 6 tarts.

    Low Sugar Apple Pie

    Apple pies are wonderful, but they can have a few too many calories for some diets. If you still want to enjoy this classic dessert, you can make it a little healthier by cutting out some of the sugar. It's not hard to do because after all, apples add a fair amount of sweetness themselves, so the pie really doesn't need a lot of sugar to make it delicious.

    This apple pie recipe uses a combination of easily found apples at the grocery store: Gala and Granny Smith. The pie is on the tart side because of the Granny Smith apples, but there are many apple varieties you can choose from. You may notice this pie is missing a top crust leaving it off is another way to cut back on both sugar and fat that you might otherwise get with a traditional pie crust or a crumb topped pie.

    To add a healthy dose of sweetness, try serving this pie warm with a scoop of low-fat, low-sugar frozen yogurt or low-fat, low-sugar ice cream. If you are just getting used to enjoying your desserts with less sugar, you might find the transition a little challenging at first. But soon you will savor the natural flavors of the apples and find it quite satisfying you probably won't miss the sugar at all.

    How to use this pastry crust

    This pastry shell can be used for baked or no-bake fillings. The shell is cooked enough so it is crispy on the outside, but slightly undercooked on the inside, and the surface is light golden. This is so once it’s filled and then baked again (anything up to around 45 minutes), the pastry will finish cooking through and the edges will be a lovely golden colour rather than burnt, as shown in the Pistachio Pear Tart pictured below.

    If using for a no-bake filling (for example, if filling with Creme Patissiere) or a filling that requires less than 25 minutes of bake time (like a Chocolate Tart that I will be sharing soon that bakes for 25 minutes at a low temperature), then the bake time needs to be increased by 10 minutes to fully cook the pastry through.

    The pastry shell can be made up to 3 days ahead and stored in an airtight container in the pantry.

    Pistachio Pear Tart made with this sweet pastry crust.

    Milk Tart with Brown-Sugar Crust

    Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.

    On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes.

    Preheat oven to 375 degrees. Line dough with parchment fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.

    Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.

    Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.


    • 1 1/3 cups crushed graham cracker crumbs (10 squares)
    • 1/4 cup plus 2 tablespoons sweetened shredded coconut
    • 1 1/2 tablespoons sugar
    • 6 tablespoons unsalted butter, melted
    • 4 large egg yolks
    • One 14-ounce can sweetened condensed milk
    • 1 1/2 teaspoons finely grated lemon zest
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • 1/2 cup fresh lemon juice
    • 1/2 cup cream of coconut, such as Coco Lopez
    • 2/3 cup sweetened shredded coconut
    • 2 pints strawberries, hulled and sliced
    • 1/4 cup light brown sugar
    • 1 1/2 cups cold heavy cream

    Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.

    In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.

    Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.

    Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.


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