Sugar pie, a Belgian treat!
Pour the brown sugar in a medium saucepan. Also add the cinnamon, cream and a tablespoon of soft butter.
Stir very well. Put the sugar filling aside until later on. Roll out the dough and coat a buttered tart tin with it. Blind bake it for about 10 minutes at 437°F (225°C).
Then take the pie tin out of the oven and pour in the sugar filling.
Place the sugar pie back in the hot oven and bake it for another 30 minutes until the center is more or less set. Take the pie out of the oven again and sprinkle with extra caster sugar while hot. You can let the sugar melt on top by grilling it for a minute to caramelise. Serve lukewarm.