Indulge in the sweet simplicity of a homemade Sugar Tart, a delightful dessert that showcases the rich flavors of caramelized brown sugar and buttery pastry. This recipe yields a tender and flaky tart, perfectly balanced with a sweet custard-like filling.
As the Sugar Tart emerges from the oven, its tantalizing aroma fills the air, tempting you to dive into its sweet embrace. While it may be difficult to resist, allowing the tart to cool slightly is essential to ensure a perfect balance of flavors. The cooled tart retains its rich, creamy texture, making each bite a true delight.
Serves 6
INGREDIENTS:
- 2 tablespoons dry yeast
- 1/3 cup warm milk
- 1/2 pound flour
- 3 eggs
- 1/4 cup superfine white sugar (you can obtain this by putting granulated sugar in a blender)
- 1/2 teaspoon fine salt
- 9 tablespoons butter
- 2/3 cup brown sugar
- 1 cup heavy cream
INSTRUCTIONS:
- In a small bowl, dilute yeast with a pinch of sugar and the warm milk. In a larger bowl, put the flour. Make a well in the center, break 1 egg in it, and add sugar, salt, yeast mixture, and 6 tablespoons cold butter, diced. Knead until it forms a smooth ball of dough. Cover and let it rise for 3 hours.
- Preheat oven to 450°F.
- Punch down the dough, roll it out, and fit it into a high-sided round baking dish. Spread brown sugar evenly over the dough.
- In a bowl, whisk remaining 2 eggs, heavy cream, and remaining butter. Pour over brown sugar.
- Bake for 25 minutes.
- Cool slightly before serving: hot sugar can burn.
TIPS:
- Ensure that the yeast is fresh and active to achieve a good rise in the dough. Check the expiration date on the yeast package and test it by activating it with warm milk and a pinch of sugar. If it doesn’t become frothy and bubbly, the yeast may be inactive, and you should use a fresh batch.
- When kneading the dough, be patient and work it until it forms a smooth ball. This helps develop the gluten in the flour, resulting in a lighter and more elastic crust.
- Use a high-sided round baking dish to accommodate the filling and prevent any overflow during baking. Grease the dish or line it with parchment paper to ensure easy removal of the tart once it’s baked.
- When spreading the brown sugar over the crust, make sure it is evenly distributed to ensure a consistent sweetness throughout the tart.
- Be careful when pouring the egg and cream mixture over the brown sugar. Slowly pour it to avoid any overflow or spillage. The mixture will seep into the crust and blend with the sugar to create a creamy and luscious filling.
- Keep an eye on the tart while it’s baking to prevent overbrowning. If you notice the crust getting too dark, you can cover it loosely with aluminum foil to protect it while allowing the filling to cook through.
- Allow the tart to cool slightly before serving. This will give the filling time to set and make it easier to slice and serve. However, don’t wait too long, as the tart is best enjoyed while still warm or at room temperature.
- Feel free to customize the tart by adding a sprinkle of cinnamon or a dash of vanilla extract to the filling for additional flavor.
- Serve the Sugar Tart on its own or accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Leftovers can be stored in an airtight container at room temperature for a day or two. Reheat individual slices in the microwave or enjoy them cold.
Enjoy the sweet and indulgent Sugar Tart as a delicious treat or dessert for any occasion!
Whether enjoyed as a comforting treat on a cozy evening or served as a show stopping dessert for a special occasion, the Sugar Tart is a timeless classic that will captivate your taste buds. Its combination of flaky pastry, caramelized brown sugar, and creamy filling creates a symphony of flavors that is simply irresistible.
So, gather your ingredients, preheat your oven, and prepare to embark on a journey of sweet indulgence with the Sugar Tart. Its simplicity and decadence will make it a cherished recipe in your culinary repertoire, bringing joy and satisfaction to every occasion.
