Olivier Poels 5:40 p.m., December 30, 2021
It is a childhood dish that the people of the North know well.
The history of this tart is linked to the history of this region and its relationship with sugar.
In the Lille region, sugar has been refined since 1675, but this remains an insignificant activity.
It grew over the years and other refineries opened.
At the beginning of the 19th century, the supply of cane became more complicated because of an English blockade.
The Emperor then favors beetroot, which has the advantage of being able to be cultivated here.
It requires a temperate climate, not too hot… like that of the North of France!
Not far from the beet fields, factories were set up to refine sugar and the technique was perfected.
Wasquehal and Douai host sugar chemistry schools.
It is therefore natural that in this region will be born a gourmet specialty: the sugar pie.
The recipe for Belgian sugar pie
Ingredients :
- 50 gr of sugar
- 150 gr of vergeoise
- 1 sachet of yeast
- 250 gr of flour
- 3 eggs
- 150 gr of butter
- 1 pinch of salt
- 5 cl of milk
1. Put the yeast in the lukewarm milk
2. Pour in the flour, add the eggs, sugar, a pinch of salt, milk
3. Mix well and incorporate half of the butter in small cubes
4. When the dough is homogeneous, leave to stand for two hours.
5. Roll out the dough in a mold and pre-bake it for 10 min at 200 ° C
6. Pour over the vergeoise and the rest of the butter in small cubes
7. Continue cooking for 15 minutes