Editor's note: The recipe and introductory text below are from Marilynn and Sheila Brass's Heirloom Baking with the Brass Sisters. To read Epicurious's review of the cookbook, click here.

　　Tarte au Sucre

　　1920s

　　We found this recipe handwritten on an index card filed among main dishes and salads. We believe it has ties to our neighbors to the north, with origins in France. Although it's simple and quick, this is a serious pie. We love the caramelized sugar taste of this tar, which is so representative of Canadian sweets.

　　

Ingredients

Makes 10 servings

　　Unbaked 9 1/2 inch tart shell

　　1 1/2 cups brown sugar

　　2 tablespoons flour

　　1/8 teaspoon salt

　　1 teaspoon vanilla

　　1/3 cup heavy cream

　　

Step 1

Set the oven rack in the middle position. Preheat the oven to 350 degrees F.

　　

Step 2

Use your hands (wear disposable gloves) to combine brown sugar, flour, and salt in a mixing bowl. Pick out and discard any hard particles of brown sugar. Sprinkle mixture evenly over bottom of tart shell.

　　

Step 3

Add vanilla to heavy cream and pour over mixture, spreading lightly with an offset spatula. Bake approximately 35 minutes, or until pastry is golden brown and filling is dark and bubbling. Cool on a rack. Serve either slightly warm or at room temperature with whipped cream. This tart is best when eaten the day it is baked. Store leftover pie loosely covered with a paper towel and wax paper in the refrigerator.

　　Reprinted with permission from Heirloom Baking with the Brass Sisters by Marilynn Brass and Sheila Brass. © September 2006 Black Dog & Leventhal