Tartine au Sucre

By Florence Fabricant

Tartine au Sucre
Craig Lee for The New York Times
Total Time
10 minutes
Rating
4(27)
Comments
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Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.

Featured in: FOOD; DELICATE FLAVOR OF MAPLE ENHANCES THE DESSERT MENU

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Ingredients

Yield:4 servings
  • 4slices maple white bread, each about 1½ inches thick (see recipe)
  • 1cup maple sugar (see note)
  • 1½cups heavy cream
  • ½cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

567 calories; 39 grams fat; 24 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 6 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a slice of bread on each of four plates and sprinkle heavily with maple sugar.

  2. Step 2

    Whip the cream until it begins to hold its shape but can still be poured. Fold in the sour cream. Top each serving with the cream.

Tip
  • Maple sugar is sold in fancy food shops. Alternatively, you can grate molded maple sugar candies to make maple sugar.

Ratings

4 out of 5
27 user ratings
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Comments

Marilou

This is not the traditional way to make this Québec specialty. We first slice shards of maple sugar from a solid maple sugar block. I understand the use of maple sugar for those who can't find a maple sugar block. But the heavy cream is most certainly not mixed with sour cream, and it's not whipped! It is simply poured as is over the sugar and bread, making a puddly, delicious mess :-) NYTimes: please verify with the locals before publishing recipes!

CJ

NYT Cooking's primary mission is not necessarily strict authenticity. Moreover, regional specialties often vary substantially from district to district, household to household, and cook to cook.

Tracy B

I agree totally. I have lived in Québec City, Montreal, and Jonquière and no matter where I've eaten bread with maple sugar and cream it has always been made with shards grated/chopped off a large block and we always pour heavy cream over top. Sure, maybe some cook or restaurant somewhere decided to play with adding sour cream, but this would definitely not be the traditional version. And it's delicious, by the way, absolutely delicious. Of course,you have to start with good quality white bread.

Hannah

Yum. Made this tonight after dinner for the quickest, delightful treat. I didn't use sour cream, and I added a small spoon of of powdered sugar to the whipped cream (though it wasn't needed at all with all the maple sugar.) Used Trader Joe's sliced french bread and my gosh, the whole thing was simple and sweet.

Jennie

We found this very weird. The sour cream/whipped cream combo was just strange. But the bread is spectacular. I'll look forward to trying the real thing next time I'm in Quebec. But I recommend the bread!

Lisa

Totally agree with Marilou but happy to find reference to a typical Quebec recipe. Unfortunately this one isn’t one!

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