FLEMISH SUGAR TART
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
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
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
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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