Tarte au Sucre FRENCH CANADIAN SUGAR PIE & CRANBERRY COMPOTE

French Canadian Sugar Pie

Filling:

2 C light brown sugar
4 T all-purpose flour
2 large eggs
2 egg yolks
2 C heavy cream

In medium sized bowl, combine sugar, flour, eggs and yolks. Whisk until combined, mixture will be thick. In medium sized sauce pan, bring heavy cream just to the boil. Temper the cream into the egg mixture whisking until smooth and completely combined.

Pour filling into unbaked pie shell and bake at 350 degrees F until golden brown and filling has set, about 30 mins.

Remove from oven and allow to cool completely. Filling will settle slightly as pie cools.

Filling may also be poured into a prebaked pie shell and baked at 300 degrees F until set, about 40 mins.

Serve at room temperature or warm gently.

 

Cranberry Compote

2 12oz packages of fresh cranberries
3/4 C orange juice
1 C granulated sugar
2 Tbsp orange marmalade
1 cinnamon stick

Combine all ingredients in a medium sauce pan. Cook over medium heat stirring occasionally until cranberries have burst, about 10 minutes. Add more sugar to make compote sweeter if desired. Remove from heat and allow to cool. Store in airtight containers in refrigerator for up to one week.