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Tarte au Sucre de Tournai
A traditional yeasted cake from Tournai, characterized by its rich, sweet dough topped with caramelized sugar and sometimes a hint of vanilla or cinnamon. It's a delightful treat, often enjoyed for breakfast or as an afternoon snack.
🧂 Ingredienser
- 300 g All-purpose flour
- 50 g Granulated sugar, for dough
- 7 g Active dry yeast
- 150 ml Warm milk
- 1 Egg
- 50 g Unsalted butter, softened
- 0.5 tsp Salt
- 100 g Brown sugar, for topping
- 50 g Unsalted butter, melted, for topping
- 1 tsp Vanilla extract (optional)
- 0.5 tsp Ground cinnamon (optional)
👨🍳 Fremgangsmåte
- 1
In a small bowl, combine warm milk, 1 tsp of granulated sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Profesjonelle tips: Ensure milk is warm, not hot, to activate the yeast. - 2
In a large bowl, combine flour, remaining granulated sugar, and salt. Make a well in the center.
💡 Profesjonelle tips: Mixing dry ingredients first ensures even distribution. - 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.
💡 Profesjonelle tips: Knead for about 8-10 minutes until the dough is smooth and elastic. - 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.
💡 Profesjonelle tips: A slightly warm oven (turned off) is a good place for rising. - 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.
💡 Profesjonelle tips: Press the dough thinly and evenly for a delicate cake. - 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.
💡 Profesjonelle tips: Ensure the sugar mixture covers the entire surface of the dough. - 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.
💡 Profesjonelle tips: Keep an eye on the tart to prevent the sugar from burning. - 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.
💡 Profesjonelle tips: This tart is delicious served with a dusting of powdered sugar or a dollop of whipped cream.
💡 Profesjonelle tips
- ✓For a richer dough, you can use milk instead of water for activating the yeast.
- ✓If you prefer a less sweet topping, reduce the amount of brown sugar.
- ✓The dough can be made ahead and refrigerated overnight after the first rise.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a handful of raisins or candied orange peel to the dough before the second rise.
- Top with sliced almonds or chopped hazelnuts for added texture.
- Serve with a scoop of vanilla ice cream for a delightful dessert.