This sugar tart is a Belgian classic. Good for brunch, or as an afternoon snack with coffee or tea. Perhaps serve with fresh fruit, such as raspberries.
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp dry yeast
1 1/2 tsp grated lemon peel
1/2 tsp salt
6 tbsp chilled unsalted butter, cut in 1/2-inch pieces
1/4 cup whole milk
3 large egg yolks
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2 large eggs
2/3 cup whipping cream
2/3 cup packed dark brown sugar
Butter and flour a 9″ diameter springform pan.
Mix flour through salt in a food processor. Add butter and blend until mixture resembles coarse meal. Add milk and three egg yolks. Pulse until a soft dough forms.
Using wet fingertips, press the dough over the bottom and one inch up the sides of the prepared pan. Cover tightly with plastic and let rise in a warm, draft-free area until light and puffy. (The dough will not double in volume.) This takes about two hours.
Preheat the oven to 400°. Whisk the two eggs and cream in a small bowl.
Sprinkle 1/3 cup brown sugar over the dough. Pour the cream/egg mixture over this, then top with the remaining 1/3 cup brown sugar.
Bake until the dough puffs and browns, and the filling browns in spots, about 25 minutes. Transfer to a rack. Cut around the sides of the pan to loosen the tart and release the pan sides. Cool 30 minutes. Serve warm or at room temperature.
2001 Very good, easy. Made in 10″ tart pan.
