Sugar Pie (French Tarte au Sucre Nord-Pas-de-Calais)

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. If you are not able to acquire vergeoise, brown sugar - as indicated in this recipe - works just as well. This Northern French delicacy is from the Nord-Pas-de-Calais region.

8 oz all-purpose flour, unbleached (250 g)
7 oz brown sugar (200 g)
⅓ cup butter (80 g)
2 tsp. yeast (10 g)
3 egg yolks
2 whole eggs
6 Tbsp. crème fraîche (100 mL)
3 Tbsp. milk (50 mL)
1 Tbsp. sugar
1 pinch sea salt

Preheat an oven to 450°F (230°C/210°C fan, Gas Mark 8).

Dissolve the yeast and sugar in the lukewarm milk.

Mix well. Add the softened butter, the flour a little at a time, the salt and finally the egg yolks.

Mix well until the dough comes away from the sides of the bowl.

Cover with a cloth and let rise for 40 minutes in a warm place.

Spread the dough out in a well-buttered tart pan and cover with brown sugar, let rise 15 minutes.

Beat the two eggs well, add the cream and pour over the brown sugar.

Bake in a preheated oven for 15 minutes, reduce the heat to 300°F (150°C/130°C fan, Gas Mark 2) and continue baking for 30 minutes longer.

Serve warm.