👨‍🍳 作り方

1. 1

   In a small bowl, combine warm milk, 1 tsp of granulated sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 プロのコツ: Ensure milk is warm, not hot, to activate the yeast.
2. 2

   In a large bowl, combine flour, remaining granulated sugar, and salt. Make a well in the center.

   💡 プロのコツ: Mixing dry ingredients first ensures even distribution.
3. 3

   Pour the yeast mixture, beaten egg, and softened butter into the well. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.

   💡 プロのコツ: Knead for about 8-10 minutes until the dough is smooth and elastic.
4. 4

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

   💡 プロのコツ: A slightly warm oven (turned off) is a good place for rising.
5. 5

   Grease a 23cm (9-inch) round cake pan or tart tin. Punch down the risen dough and press it evenly into the prepared pan.

   💡 プロのコツ: Press the dough thinly and evenly for a delicate cake.
6. 6

   In a small bowl, mix the brown sugar, melted butter, vanilla extract (if using), and cinnamon (if using). Spread this mixture evenly over the dough.

   💡 プロのコツ: Ensure the sugar mixture covers the entire surface of the dough.
7. 7

   Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and the sugar topping is bubbly and caramelized.

   💡 プロのコツ: Keep an eye on the tart to prevent the sugar from burning.
8. 8

   Let the tart cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

   💡 プロのコツ: This tart is delicious served with a dusting of powdered sugar or a dollop of whipped cream.