Tarte au sucre du Nord

Name: Tarte au sucre du Nord
Total time: 105 min
Yield: Serves 8
Cuisine: Nord
Ingredients: 300 g (2½ cups) pastry flour; 150 ml (⅔ cup) lukewarm milk; 10 g (⅓ oz) fresh yeast; 50 g (¼ cup) sugar; 2 eggs; 100 g (7 tbsp) softened butter; 1 pinch salt; For the topping: 200 g (1 cup) light brown sugar, 100 g (7 tbsp) salted butter, 100 ml (scant ½ cup) thick crème fraîche, 1 egg yolk

Northern French brown sugar tart

⏱ 105 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)pastry flour (French T45)
150 ml (⅔ cup)lukewarm milk
10 gyeast
50 g (2 oz)sugar
2eggs
100 g (3½ oz)soft butter
1 pinchsalt
For the topping: 200 g / 1 cup light brown sugar100 g (3½ oz) salted butter, 100 ml (scant ½ cup) thick crème fraîche, 1 egg yolk

300 g (11 oz) pastry flour (French T45)
150 ml (⅔ cup) lukewarm milk
10 g yeast
50 g (2 oz) sugar
2 eggs
100 g (3½ oz) soft butter
1 pinch salt
For the topping: 200 g / 1 cup light brown sugar 100 g (3½ oz) salted butter, 100 ml (scant ½ cup) thick crème fraîche, 1 egg yolk

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Tart pan

Stand mixer or hand mixer

Oven

Whisk

Digital kitchen scale

Medium bowl

Parchment paper

1 bowl scraper

03 — Method

Dissolve the yeast in the warm milk.Making it from scratch? See the yeast dough — rises ~2 h
Mix the flour, sugar and salt.
Add the eggs and the yeast mixture. Knead for 8 minutes.
Work in the softened butter a little at a time and knead 5 minutes more.
Let rise for 1½ hours.
Press the dough into a buttered tart pan, bringing it up the sides.
Let rise for 30 minutes.
Poke small dimples all over the surface with your fingers.
Dot with pieces of salted butter and sprinkle with brown sugar.
Beat the cream and egg yolk and pour over the tart.
Bake for 25 minutes at 200°C (400°F): the top caramelizes in golden patches.
Serve warm with a coffee.