Tarte Au Sucré

Serves: 4

Clair Leannon

1 January 1970

Based on User reviews:

46

Spice

50

Sweetness

50

Sourness

36

mins

Prep time (avg)

5.7

Difficulty

Ingredients:

1.5 cups

All-Purpose Flour

1 cup

Sugar

2 tsps

Dry Yeast

1 tsp

Lemon Peel (grated)

1 tsp

Salt

6 tbsps

Unsalted Butter (3/4 stick chilled, cut into 1/2-inch pieces)

1 cup

Whole Milk

3 large

Egg Yolk

2 large

Egg

2 cup

Whipping Cream

2 cup

Dark Brown Sugar (packed)

Directions:

1

Butter and flour 9-inch-diameter springform pan

2

Mix flour, 1/4 cup sugar, yeast, lemon peel and salt in processor

3

Using on/off turns, add butter and blend until mixture resembles coarse meal

4

Add milk and 3 egg yolks

5

Using on/off turns, blend until soft dough forms

6

Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan

7

Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours

8

Preheat oven to 400°F

9

Whisk 2 eggs and cream in small bowl to blend

10

Sprinkle 1/3 cup brown sugar over bottom of tart

11

Pour cream mixture over

12

Sprinkle with remaining 1/3 cup sugar

13

Bake until dough puffs and browns and filling browns in spots, about 25 minutes

14

Transfer to rack

15

Cut around pan sides to loosen tart

16

Release pan sides

17

Cool 30 minutes

18

Serve warm or at room temperature

19

Butter and flour 9-inch-diameter springform pan

20

Mix flour, 1/4 cup sugar, yeast, lemon peel and salt in processor

21

Using on/off turns, add butter and blend until mixture resembles coarse meal

22

Add milk and 3 egg yolks

23

Using on/off turns, blend until soft dough forms

24

Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan

25

Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours

26

Preheat oven to 400°F

27

Whisk 2 eggs and cream in small bowl to blend

28

Sprinkle 1/3 cup brown sugar over bottom of tart

29

Pour cream mixture over

30

Sprinkle with remaining 1/3 cup sugar

31

Bake until dough puffs and browns and filling browns in spots, about 25 minutes

32

Transfer to rack

33

Cut around pan sides to loosen tart

34

Release pan sides

35

Cool 30 minutes

36

Serve warm or at room temperature