Best Flemish Sugar Tart Recipes

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FLEMISH SUGAR TART



Flemish Sugar Tart image

This tart pairs a cinnamon-tinged crust with a caramelized brown-sugar filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h5m

Yield Makes one 10-inch tart

Number Of Ingredients 14

1/4 cup warm whole milk
1 1/2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 1/2 cups all-purpose flour, plus more for surface
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 stick unsalted butter, softened, plus more for bowl and pan
1/2 cup heavy cream
2 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 cup packed dark-brown sugar
1/2 stick unsalted butter, melted and cooled
1/8 teaspoon salt

Steps:

  • Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
  • Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
  • Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.

FLEMISH SUGAR TART



Flemish Sugar Tart image

This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and served with a raspberry-flavored beer, such as a Boon Framboise. Have the filling ready and the dough pressed in the pan, but assemble and bake the tart shortly before serving.

Provided by NcMysteryShopper

Categories     Tarts

Time 50m

Yield 1 10, 8-10 serving(s)

Number Of Ingredients 16

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
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 pint currants or 1 pint cape gooseberries, for serving
unsweetened whipped cream, for serving

Steps:

  • 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.
  • 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.
  • MAKE THE FILLING: Preheat the oven to 375°. 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 350° 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.

Nutrition Facts : Calories 406.4, Fat 19.5, SaturatedFat 11.5, Cholesterol 121.7, Sodium 66, Carbohydrate 53.3, Fiber 1.9, Sugar 32.2, Protein 6.1

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