Flemish Sugar Tart Recipe

Name: Flemish Sugar Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTRY; 1/4 cup milk, warmed to 100 (slightly warm to the touch); 1 1/2 teaspoons active dry yeast; 1 1/2 cups unbleached all-purpose flour; 1 tablespoon granulated sugar; 3/4 teaspoon cinnamon; 1 pinch salt; 1 large egg, beaten; 4 tablespoons unsalted butter, softened; FILLING; 1/2 cup heavy cream; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup packed dark brown sugar; 4 tablespoons unsalted butter, melted and slightly cooled; confectioners' sugar, for dusting; 1 1 pint currants or 1 pint cape gooseberries, for serving; unsweetened whipped cream, for serving

Servings: persons

PASTRY
1/4 cup milk, warmed to 100 (slightly warm to the touch)
1 1/2 teaspoons active dry yeast
1 1/2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon cinnamon
1 pinch salt
1 large egg, beaten
4 tablespoons unsalted butter, softened
FILLING
1/2 cup heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1 cup packed dark brown sugar
4 tablespoons unsalted butter, melted and slightly cooled
confectioners' sugar, for dusting
1 1 pint currants or 1 pint cape gooseberries, for serving
unsweetened whipped cream, for serving

1
MAKE THE PASTRY: In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour.
2
On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling.
3
MAKE THE FILLING: Preheat the oven to 375u00b0. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350u00b0 and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: PASTRY, 1/4 cup milk, warmed to 100 (slightly warm to the touch), 1 1/2 teaspoons active dry yeast, 1 1/2 cups unbleached all-purpose flour, and more.

Yes, Flemish Sugar Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flemish Sugar Tart

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