Brown Sugar Tart

When I moved to Switzerland, I had very low expectations of the food. To my great surprise, I discovered that it was incredibly refined and varied. One of the things I fell in love with was their tarte au sucre i.e. sugar tart. After a few attempts, I have come up with a truly great and easy recipe. Here it is:

Tart Shell

200g cold butter, cut into pieces

60g powdered sugar

330g flour

1 tsp salt

¼ cup cold water (more or less)

  1. Preheat the oven to 400°F.
  2. In a bowl, combine the flour, the powdered sugar, the salt, and all the pieces of butter. Beat until the mixture is crumbly, then slowly pour in the water one tablespoon at a time until your dough comes together. If it becomes sticky, add more flour; if it is too dry, add more water.
  3. Make a ball and wrap it in plastic wrap. Refrigerate for at least 30 min and up to 1 hour.
  4. Sprinkle a sheet of wax paper with flour and place your dough on top of it. Roll it out so that it fits your round tart shell. Place the sheet of wax paper directly into your pie mold and cut off the excess dough and paper.

Sugar Topping

200g brown sugar

35 g butter

15 g flour

½ cup milk

1 egg

  1. Place all the ingredients except the egg in a small saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
  2. Let mixture cool off for a few minutes, then whisk in the egg.
  3. Pour on the tart shell and place it in the oven for 20-25min.

EU

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