"Simplicity is the ultimate sophistication" LdV

Thursday, 16 June 2016

SUGAR TART (Tarte au sucre)

SUGAR TART
(Tarte au sucre)

Between you and I, this tart is more like a brioche. It is a specialty from the North of France and believe me, it is to die for. My son adores this tart so much that each time I bake one, I have to  triple the recipe, yes 3 in a row!! Do not hesitate to follow me as well, it is very, very easy to do... Take in mind though that you will need fresh baker's yeast for this recipe. You may find some at Sainsbury's. DO NOT use easy yeast, you will not have the "brioche" texture only given by the fresh yeast. You may omit the orange blossom flower if you prefer... But, the special aroma of cooked orange flower in you kitchen is really something you may overly enjoyed...


Wine pairing : Vouvray mousseux (Sparkling white) from the Loire Valley.



SUGAR TART
A quick glance in your kitchen...

In your fridge
Milk
Fresh baker's yeast
Egg
Butter 

In your cupboard
Brown caster sugar
Salt
Flour
Orange blossom essence

SUGAR TART
Serves 4-6


10cl 3,40 oz of milk
10g 0,35 oz of fresh baker’s yeast
30g 1,05 oz of brown caster sugar + 50g 1,7 oz
1 egg
1 pinch of salt
250g  8,81 oz of flour sifted
120g 4,2 oz  + 40g 1,41 oz of butter
3 tbsp of orange blossom essence 
2 tbsp of crème fraîche

Heat the milk gently in a pan.
In a bowl, dissolve the yeast and the sugar with the warm milk.
In a food processor fitted with the dough hook, mix the flour, egg, salt, orange blossom essence, butter and the warm preparation until the dough forms a ball that pulls away from the food processor bowl.
Cover and let the dough rises for 2 h.
Preheat your oven at 220° C.
Roll out the dough with a roller on the work surface lined with a baking paper.
Add the 50g of brown sugar evenly on the dough with the crème fraîche, .
Finish with the 40g of butter cubed on top of it.
Bake for 15-20 minutes.
Serve warm.


Tarte au sucre

Pour 4-6 personnes


10cl de lait
10g de levure de boulanger
30g de sucre en poudre + 50g de cassonade
1 œuf
1 pincée de sel
250g de farine tamisée
120g + 40g de beurre
3 CS de fleurs d’oranger
2 CS de crème fraîche


Faites chauffer le lait dans la casserole puis délayez-y la levure et le sucre.
Dans le bol d'un robot, ajoutez l’œuf, le sel, la farine, la fleur d’oranger, la preparation du lait et les 120g de beurre.
Travaillez la pâte jusqu’à ce qu’elle soit homogène et ne colle plus aux parois du robot.
Faites reposer la pâte 2h.
Préchauffez le four à 220° C.
Dégazez la pâte puis à l’aide d’un rouleau, étalez-la sur une plaque tapissée de papier sulfurisé.
Saupoudrez de cassonade et de la crème fraîche et parsemez du reste de beurre coupé en petits morceaux.
Enfournez pour 15-20 minutes de cuisson.
Servir tiède.

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