This is the perfect season for the sugar tarte or maybe just an excuse to do it as really it can be done and remains delicious all year round.
I think I promised this recipe a long while ago, and I spoke about it in my rhubarb post. It is a specialty from the northern part of France and from Belgium. For me, this tarte au sucre, as I know it, means the smell of the fresh yeast which had to be mixed up with a little milk, then the touch of the soft dough when spread in the tin and of course the final taste of it!
If you are wondering who are the biggest fan of it, no hesitation: kids! That said grownups also love it.
La tarte au sucre, the concept:
A simple yeasted dough with a topping of soft brown sugar and cream.
Want to make it? Yes!
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. 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).
