Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks !
So, I already complained about the weather in my last post, but here I go again : where is spring ? It's been so cold and rainy and ugh lately. I need comfort food.
So I made this tarte au sucre.
This is comfort food for me. When I was younger, there was a bakery in town that made the Best Ever Tarte au Sucre. We'd have one on birthdays, or just on a random Tuesday after school. It was the most delicious dessert in the world. Unfortunately, the bakery changed owners, and then closed down, so I'll never have the Best Ever Tarte au Sucre again.
This recipe won't ever come close to what I used to eat when I was a child, but it is still a perfectly good tart.
This is a specialty from Northern France, where I live, and it has nothing to do with Québec's sugar pie (who knows why the French
Wikipedia page puts them together).
The base of this tarte au sucre is a brioche, and it is topped with cream and light brown sugar, making it the perfect treat to ruin your diet :) I had some pearl sugar on hand after making a
Tropézienne, so I added a tablespoon before baking and one after for good measure ;) This sugar tart is very easy to make, don't let dry yeast discourage you !
TARTE AU SUCRE
by A Cup of Sprinkles
Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar.
For a 10" pan
Ingredients :
For the brioche :
25g of sugar
5g (1 tsp) of salt
7g (2 tbsp) of dry yeast
10cL of milk (room temperature)
300g of flour
2 eggs
100g of softened butter, cubed
For the topping :
5 cL of heavy cream
150g of light brown sugar
2 tbsp of pearl sugar (optional)
Instructions :
Make the brioche : Mix the sugar in half the milk, and the dry yeast in the other half of the milk.
Mix the flour and the eggs, then add in the milk. Knead the dough, and add in the butter.
Let the dough rest for 20 to 30 minutes.
Spread the dough in a pie or tart dish or cake pan, and let rise in a warm spot for 40 minutes.
After the 40 minutes, preheat the oven.
Prepare the topping : mix the cream with the light brown sugar.
Using a toothpick, poke large holes in the dough, leaving about an inch around the edge, and making sure you don't go all the way through.
Pour the topping on top of the brioche. Add the pearl sugar if using it.
Bake for 25 to 30 minutes, until the tart is golden brown.
Eat warm.
