Sugar Pie (French Tarte au Sucre Hauts-de-France)

Sugar is a beloved ingredient in the North of France. In the 19th century, France's first beet sugar refineries established themselves around Lille, importing sugar from French colonies and through the port of Dunkerque. The Vergeoise (the sugar extracted from beet) became a common good in households and supplied bakers with infinite inspiration for sugar baked goods.

Though it can come in many variations, this Sugar Pie from Hauts-de-France recipe is a thin brioche, topped with an egg-based cream and sugar, that all gets baked to golden perfection. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. This rich brioche-like pie can be enjoyed for breakfast, or as a dessert after lunch, according to tradition.

Brioche:
2 cups all-purpose flour, unbleached (250 g)
3½ tsp. dry yeast (10 g)
1 large egg
¼ cup white sugar (50 g)
¼ cup unsalted butter (55 g)
½ cup milk (115 mL)
1 pinch sea salt

Topping:
¾ cup Vergeoise or regular brown sugar (125 g)
1 egg yolk
2 Tbsp. heavy cream (30 mL)
3 Tbsp. butter (45 g)
butter, at room temperature

In a small sauce pan, warm up the milk (just warm, not hot) and add in 1 Tbsp. of sugar and the dry yeast. Remove from heat and let sit for 5 minutes.

In a mixing bowl, mix together the flour, the rest of the sugar, the butter and the egg. Add in the milk mixture, and mix with your hands until you can shape the dough into a ball. Cover the bowl with a cloth and let rise for 1 hour 30 minutes.

Spread the dough on a working surface and place it in a greased pie plate. Let rise again for 1 hour.

Preheat your oven to 375°F (190°C/170°C fan, Gas Mark 5).

Poke the dough several times with a fork. Sprinkle the vergeoise (or brown sugar) on top. Mix together the egg yolk and the cream, and pour the mixture on top. Cut the butter in tiny cubes and sprinkle them on top as well.

Bake for 30 minutes, until the pie is golden and the edges look caramelized.