Tarte Au Sucre
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 grams flour
- 130 g butter, room temperature
- 2 egg (s)
- 1 tablespoon sugar
- 1 pinch (s) salt
- 8 tablespoon milk, lukewarm
- 15 g yeast, (1/3 cube)
- 10 g butter
- 2 tablespoon flour
For the cast:
- 1 piece (s) egg (s)
- 200 ml crème fraîche
- 5 tablespoon sugar, brown, heavily heaped
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Make a recess in the middle. Spread the flakes of butter, sugar, eggs and salt around the recess. Pour milk and yeast into the well, stir together and knead all ingredients from the center to a smooth, shiny dough. Let rise in a warm place for 60 minutes. Whisk the egg and crème fraîche together.
- Butter a cake pan 28 cm in diameter and dust with flour. Roll out the dough and prick with the tines of a fork every 1 cm. 5 tablespoons Distribute the brown sugar evenly on the cake, pour the topping over it so that the sugar is still visible in some places. Sprinkle the rest of the sugar on top. Spread the butter flakes on the cake and bake for 20 minutes at 200 ° C (fan oven 190 ° C).
- The Tarte au Sucre doesn`t taste too sweet, because the sour crème fraîche gives the cake a fresh note. Due to the high butter content, it stays fresh for one to two days.
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