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Tarte au Sucre de Tournai
A traditional sweet yeast cake from Tournai, Belgium, characterized by its rich, buttery dough topped with caramelized sugar and often enhanced with vanilla or rum.
đ§ Ingredienser
- 300 g All-purpose flour
- 150 g Granulated sugar(divided for dough and topping)
- 100 g Butter(softened, plus extra for greasing)
- 100 ml Milk(lukewarm)
- 2 large Eggs
- 7 g Active dry yeast
- 1/2 tsp Salt
- 1 tsp Vanilla extract(optional)
- 1 tbsp Dark rum(optional)
đšâđł Instruktioner
- 1
In a small bowl, dissolve yeast in lukewarm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Add softened butter and rub it into the flour until the mixture resembles coarse crumbs.
- 3
Make a well in the center and add the yeast mixture, eggs, remaining sugar, vanilla extract, and rum (if using). Mix until a soft dough forms.
- 4
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 5
Grease a 9-inch (23 cm) round cake pan or tart pan. Punch down the dough and press it evenly into the prepared pan.
- 6
Sprinkle the remaining granulated sugar evenly over the dough. You can also dot with small pieces of butter for extra richness.
- 7
Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until golden brown and the sugar topping is caramelized.
- 8
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
đĄ Proffstips
- âEnsure your milk is lukewarm, not hot, to avoid killing the yeast.
- âDon't overwork the dough when kneading.
- âFor a richer flavor, you can add a bit more butter on top before baking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of rum or a teaspoon of vanilla extract to the dough for extra flavor.
- Some recipes suggest adding a few small cubes of butter on top of the sugar before baking for a more decadent result.