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

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Origin of the Farlouche Tart

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

Why was it created?

This pie was a nourishing dessert, simple to prepare and using readily available ingredients such as molasses, which was very common in rural Quebec kitchens at the time. It was perfect for replenishing the energy of manual laborers after a day in the forests or fields.

Classic Ingredients

The traditional recipe for farlouche pie consists of molasses, brown sugar, raisins, butter, and homemade pie crust. However, many modern variations incorporate maple syrup and maple sugar for an even more Québécois flavor.

Modern Variants

Traditionally, a farlouche pie involves mixing molasses, brown sugar, raisins, and a little butter in a pie crust, then covering it with a second crust to create a sealed pie, and baking it until golden brown and crisp. Here, we offer variations if you'd like to make it with maple syrup and maple sugar instead of 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 of molasses 1 cup of brown sugar 1 1/2 cups of raisins 2 tablespoons of butter 1 tablespoon of cornstarch 2 pie crusts 1 cup of water A pinch of nutmeg (optional) Maple Syrup Variant 1 cup of maple syrup ¾ cup maple sugar 1 1/2 cups of raisins 2 tablespoons of butter 1 tablespoon of cornstarch 2 pie crusts ¾ cup of water A pinch of nutmeg (optional)

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

Instructions

Preparing the pie crust: Mix the flour, sugar and salt in a bowl. Add the butter cubes and work with your fingertips until you obtain a sandy texture. Add the ice water, one tablespoon at a time, until the dough starts to hold together. Form two discs, wrap in plastic film and refrigerate for 30 minutes. Preparation of the classic filling: Bring the water, molasses, brown sugar and raisins to a boil in a saucepan. Mix the cornstarch with a little cold water to avoid lumps, then incorporate it into the mixture. Let it thicken slightly, then add the butter and remove from the heat. Let it cool. Maple syrup variation: Replace the molasses and brown sugar with maple syrup and maple sugar. Follow the same process as for the classic filling. Assembling the pie: Roll out the dough and place it in a tart tin. Pour the filling and cover with the second layer of dough. Make a few slits on top and sprinkle with nutmeg if desired. Bake at 350°F for 30-35 minutes, or until the crust is golden brown.

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

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 rating	7/10 Key features: Rich in fiber, good source of healthy fats.

Frequently Asked Questions about Farlouche Tart

Q: Can the farlouche tart be prepared in advance?
A: Absolutely, farlouche tart can be prepared the day before. It keeps well at room temperature for one or two days, or in the refrigerator to prolong its freshness. Preparing it in advance allows the flavors to meld together nicely.

Q: How do you serve the tart à la farlouche?
A: Traditionally served on its own, you can also pair it with vanilla ice cream for a refreshing contrast to the tart's dense texture. Some also like to top it with whipped cream or custard for an extra creamy touch.

Q: Is it possible to freeze the farlouche tart?
A: Yes, you can freeze the whole pie or in portions. Make sure to wrap it well to prevent it from drying out. To enjoy it, 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 describing something messy or poorly fitted, but its exact origins are unclear. It's a name that's part of Quebec culinary folklore, evoking rustic and authentic desserts.

Q: Can the ingredients in the farlouche recipe be varied?
A: Although the traditional recipe uses molasses and raisins, some like to experiment by replacing the raisins with dates or dried figs 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 fuel 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: Woodcutter (17th century) ~ 6000 calories Modern adult ~ 2000 calories A farlouche pie could provide up to 20% of a lumberjack's daily energy intake!