Recipe: Sugar Tart

To prepare the dough:

1 First mix the yeast with the warm milk.

2 In a bowl, pour the flour, make a well in the center (well), break 1 egg into it, add the salt (4 g), the powdered sugar, the milk mixed with yeast and 80 g (2.8 oz) butter cut into small pieces. work quickly

3 Let rest for 3 hours, covered with a cloth at room temperature.

4 Preheat the oven to 240°c (465°F) (th 7 to 8).

5 Then spread your dough in a fairly high round sponge cake mold (Teflon style) then sprinkle brown muscovado sugar on top.

6 Beat the egg as an omelette with the 2.5 dl of cream and 40 g (1.4 oz) butter cut into very small cubes, then pour over the tart.
baking 25 minutes.
Pure delight.
Serve for example your sugar tart with good vanilla ice cream or custard flavored with chicory
You can also go more "trendy" by using half-salted butter for this recipe which will give you that new taste loved by everyone of salted caramel
* For people who have a gluten problem replace this wheat flour with chestnut flour, lentil flour, or even white bean flour like Soissons type.