The sugar tarte, known in Belgium and northern France as “la tarte au sucre” is a tarte based on a yeasted dough, soft brown sugar and cream. Â It is very simple to make and you can get the kids involved all along.
Ingredients:
For the dough
- 200 g of plain flour
- 100 g of butter
- 1 egg
- 2 tbsp of milk
- 1 tbsp of caster sugar
- 10 g of fresh yeast (or 4 of dry yeast)
- 1 pinch of salt (omit if using salted butter)
For the toping:
- 125 g of soft brown sugar
- 1 dL (100 mL) of cream
Method:
- In a large bowl, place the flour in the bowl and with a spoon, make a well (a hole in the middle of the flour in which you will place all the other ingredients).
- Dissolve the yeast in the warm milk.
- Add in the well, the yeast, butter, caster sugar, egg and salt.
- Mix until you obtain a nice dough.
- Transfer into a large bowl, cover with a clean tea-towel and allow to rise in a warm corner until almost double.
- Preheat the oven on 180°C.
- Butter and flour your tarte tin. Transfer the dough and using the palm of your hand, spread it gently making a little edge. Â in the centre spread the soft brown sugar, then randomly pour the cream.
- Bake until the edges are golden brown.
- Eat warm or cold (do not place in the fridge).
