Flemish sugar tart recipe

Flemish Sugar Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Flemish sugar tart is a classic Belgian dessert that is known for its rich and sweet flavors. This recipe combines a buttery pastry crust with a delicious filling made from brown sugar, eggs, and cream. The tart is then baked to perfection, resulting in a caramelized top layer that adds a delightful crunch. With its traditional origins and irresistible taste, this Flemish sugar tart is sure to be a hit at any gathering or special occasion.

Keywords: Flemish sugar tart, Belgian dessert, buttery pastry crust, caramelized top layer, traditional origins.

Flemish sugar tart recipe details

Flemish sugar tart recipe, recipe Rating: 4.6
Number of votes:104 

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