Canadian Sugar Pie

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

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