Comments on: Sugar Pie from Hauts-de-France

By: Audrey

Audrey — Tue, 20 Jan 2026 09:21:43 +0000

In reply to Chad Harvey. Depends on who you ask, Chad :) If you ask the locals, they might tell you "tarte au chuc'", but the actual French name is "tarte au sucre". Please enjoy!

By: Chad Harvey

Chad Harvey — Mon, 19 Jan 2026 17:40:47 +0000

Comment dit-on “Sugar Pie” en français?

By: Audrey

Audrey — Mon, 29 Dec 2025 07:37:23 +0000

In reply to Donna Furlong. You're so very welcome, Donna! A true French classic, I'm so very happy you enjoyed it.

By: Donna Furlong

Donna Furlong — Sun, 28 Dec 2025 13:27:07 +0000

Thank you so much for this recipe. It was very delicious.

By: Authentic Belgian Desserts You Must Try

Authentic Belgian Desserts You Must Try — Tue, 18 Feb 2025 11:24:50 +0000

[…] 26. Sugar Pie from Hauts-De-France […]

By: French Sugar Pie - Practice With Danielle

French Sugar Pie - Practice With Danielle — Tue, 21 May 2019 15:24:25 +0000

[…] Original recipe found on Pardon Your French. […]

By: Pardon your French

Pardon your French — Tue, 25 Dec 2018 18:00:06 +0000

In reply to Shannon.

Thanks for your feedback Shannon (and yes, definitely 370F, not 370C – now that’s edited!). The fact that you are pointing out the missing imperial/metric equivalents is very relevant – this recipe is one of the “older” ones on my blog and I was not offering the recipes in both metric/imperial yet. If you look at my newer recipes, I have both. I am slowly working my way through editing my old recipes and adding the equivalents – work in progress 🙂

By: Shannon

Shannon — Tue, 25 Dec 2018 15:39:57 +0000

I’m guessing you mean 370° F since 370°C translates to 698°F. This is a very interesting recipe. I do wish you had converted the whole thing to imperial. I have metric measurements but had to convert the milk cl to ml and the yeast was pretty much a heaping tablespoon. I didn’t refrigerate the dough, after making it I can see why that’s a bad idea with all that butter. I’m excited because I’ve never made a risen dough such as this. Thanks for sharing.

By: Pardon your French

Pardon your French — Tue, 25 Dec 2018 11:36:37 +0000

In reply to Shannon.

Hi Shannon. I have never done that for this recipe before so I can’t guarantee anything – but I have left some bread/brioche dough to rise in the fridge overnight before (instead of 1 or 2 hours at room temp.; as the cold slows down the rising process), so I think it makes sense and could work. Let me know if you try it 🙂

By: Shannon

Shannon — Tue, 25 Dec 2018 00:11:20 +0000

Do you think I could keep the dough in the fridge overnight for the first rising then let it rise/warm up for an hour in the morning before baking?