Flemish sugar tart recipe

Flemish Sugar Tart recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Flemish sugar tart recipe, recipe Rating: 4.6
Number of votes:93 

Ingredients

	For the pastry:
60 ml	milk,warmed to 100°F/40°C
1 ½ tsp	active dry yeast
175 g	plain flour
1 tbsp	sugar
¾ tsp	ground cinnamon
1 pinch(es)	salt
1 large	egg, beaten
60 g	unsalted butter, softened
	For the Filling:
120 ml	double cream
2 large	eggs
1 tsp	vanilla extract
250 g	dark brown sugar
60 g	unsalted butter, melted but slightly cooled
	icing sugar, for decoration
200 g	soft fruits, to serve, eg strawberries, blueberries, Cape gooseberries etc
	whipped cream, to serve

Instructions

Preheat oven to Gas Mark 5, 375°F, 190°C. Grease a 9-10 inch, 22-25cm loose-bottomed pie or tart tin.

To make the pastry:place milk and yeast in a small bowl. Leave for 5 minutes to foam.

Sift flour with sugar, cinnamon and salt into a medium bowl. Make a well in the centre and add the yeast mixture. Gradually work the flour into the liquid with your fingers until it starts to come together. Knead to a dough. Roll into a ball and transfer to a greased bowl. Cover with cling film and allow to rise until doubled in size, about 1 hour.

On a lightly floured surface, roll out the dough to a 12 inch, 30cm round about ¼ inch or 6mm thick. Carry the pastry to the tin with the rolling pin and lower into position. Lightly pat into place and trim overhanging pastry. Cover tin completely with cling film and leave in a warm place to rise for 20 minutes. Remove film to fill.

To make the filling:Mix eggs with vanilla and cream in a medium bowl. Whisk in sugar and butter until smooth. Pour filling into shell and bake for 10 minutes. Reduce temperature to Gas Mark 4, 350F, 180C and bake for about 20 minutes longer or until filling is fully set.

Transfer to a rack to cool. Sift icing sugar over tart and serve while warm or at room temperature. Present berries and cream at table in separate bowls.

Preparation time:
ca. 1 hr 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a