Maintenant en lecture: Farlouche Tart: Traditional Quebec Recipe
tarte à la farlouche

Farlouche Tart: Traditional Quebec Recipe

"Always looking for new recipes for our site, my father recently told me that my great-grandmother, Germaine, made tarte à la farlouche... I had no idea what it was, so I wanted to try it. We offer the classic with molasses and brown sugar, and a version with maple syrup and sugar, of course. A must try!" -- Marilyn

🎧 Why not listen to this podcast while reading this article?
Podcast about the history of tarte à la farlouche, recorded by Gemini AI (available in English).

Origin of the Farlouche Tart

Farlouche tart, an old Quebec dessert, was developed to provide a quick source of energy to lumberjacks and log drivers in the 17th century. Rich in sugar, it is often compared to sugar pie, but even sweeter, thanks in part to its molasses and raisin filling.

Why was it created?

This pie was a nutritious dessert, simple to prepare and using accessible ingredients such as molasses, very present in rural kitchens of Quebec at the time. It was perfect for recharging manual workers after a day in the forests or fields.

Classic Ingredients

The traditional recipe for tarte à la farlouche is made with molasses, brown sugar, raisins, butter and homemade pie crust. However, several variations today allow maple syrup and maple sugar to be incorporated for an even more Quebecois taste.

Modern Variants

Typically, tarte à la farlouche involves mixing molasses, brown sugar, raisins and a little butter in a pie crust, with a second crust on top to make a closed pie, baked until golden and crispy. Here are some variations if you want to make it with maple syrup and maple sugar to replace the molasses and brown sugar.

📝 Summary
🔍 Information Details
⏱️ Preparation time 20 minutes
🍳 Cooking time 30-35 minutes
⏲️ Total time 50-55 minutes
🔧 Difficulty level Easy
🍽️ Portions 6 servings
🔥 Calories (approximate) 350 per serving

Ingredients

Classic Version

  • 1 cup molasses
  • 1 cup brown sugar
  • 1 ½ cups raisins
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 pie crusts
  • 1 cup of water
  • A pinch of nutmeg (optional)

Maple Syrup Variation

  • 1 cup maple syrup
  • ¾ cup maple sugar
  • 1 ½ cups raisins
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 pie crusts
  • ¾ cup water
  • A pinch of nutmeg (optional)

Ingredients for Homemade Pie Crust
  • 2 ½ cups flour
  • 1 tablespoon of sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cut into small cubes
  • 6-8 tablespoons ice water


Instructions
  1. Preparation of the pie dough:

  2. Preparation of the classic filling:

  3. Maple syrup variation:

  4. Assembling the pie:

This recipe offers a traditional version as well as a more modern alternative highlighting the flavors of Quebec maple.


Nutritional Information per Serving
Nutrient Quantity
Calories 350 kcal
Proteins 4 g
Carbohydrates 35 g
Sugars 5 g
Fibers 6 g
Lipids 20 g
Saturated fatty acids 15 g
Sodium 850 mg
Health note 7/10
Highlights: High in fiber, good source of healthy fats.

Frequently Asked Questions about Farlouche Tart

Q: Can the farlouche tart be prepared in advance?
A: Absolutely, the farlouche tart can be made the day before. It keeps well at room temperature for a day or two, or in the refrigerator to prolong its freshness. Making it ahead of time allows the flavors to blend well.

Q: How to serve farlouche tart?
A: Traditionally served on its own, you can also serve it with vanilla ice cream for a cool contrast to the dense texture of the pie. Some also like to top it with whipped cream or custard for a creamy touch.

Q: Is it possible to freeze farlouche tart?
A: Yes, you can freeze the pie whole or in portions. Be sure to wrap it well to prevent it from drying out. To enjoy, let it thaw slowly at room temperature.

Q: What is the origin of the name “farlouche”?
A: The term "farlouche" seems to come from old words meaning something rough or ill-fitting, but its exact origins are unclear. It is a name that is part of Quebec culinary folklore, evoking rustic and authentic desserts.

Q: Can we vary the ingredients in the farlouche recipe?
A: Although the traditional recipe uses molasses and raisins, some like to experiment by substituting dates or dried figs for the raisins for a variation in texture and taste.

Did You Know?

Farlouche pie wasn’t just a dessert. In the 17th century, Quebec lumberjacks consumed between 4,000 and 6,000 calories a day to support their hard work. This sugar-rich pie was an essential source of energy for these manual laborers.

Daily calorie consumption of lumberjacks vs. a modern adult:

Lumberjack (17th century)

~ 6000 calories

Modern adult

~ 2000 calories

A farlouche tart could provide up to 20% of a lumberjack's daily energy intake!

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