May 14, 2017

Tarte au Sucre

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 is easier to make than it looks !

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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

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.

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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

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 desert in the world. Unfortunately, the bakery changed owners, and then closed down, so I'll never have the Best Ever Tarte au Sucre again.

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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser ! 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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

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 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 ;) It is very easy to make, don't let dry yeast discourage you !

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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !

Tarte au Sucre
For a 10" pan

For the brioche :
25g (1/8 cup) of sugar
5g (1 tsp) of salt
7g (2 tbsp) of dry yeast
10cL (1/4 cup + 3 tbsp) of milk (room temperature)
300g (2 1/3 cup + 1 tsbp) of flour
2 eggs
100g (7 tbsp) of softened butter, cubed

For the topping :
5 cL (3 tbsp + 1 tsp) of heavy cream
150g (3/4 cup) of light brown sugar
2 tbsp of pearl sugar (optional)

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.
Bake for 25 to 30 minutes, until the tart is golden brown.
Eat warm.

Note : I recommend weighing ingredients over using cups & spoons.

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 is easier to make than it looks ! - La tarte au sucre est une recette originaire du Nord de la France. Une base briochée est recouverte de crème et de vergeoise. Une recette simple à réaliser !