I am just starting to get back in to the groove of things. I've got to tell you, living that grad school life for two years really took a lot out of me. I hope that I can get back into baking, for reals this time.
I got pink slipped at my school this year, but luckily, I was hired at a new school about two weeks after the school year ended. So, I'll have funds still coming in... baking supplies will still be able to be purchased. Hooray!
About this tarte au sucre. My friend Rachelle loved it. Loved. It. I however, am not a huge fan of eggs or custards. As in, I do not eat them. I did try the tarte, it has good flavor, but I could not get over the texture of the custard. So, if you love eggs and you love custards, this dessert is for you. If you do not, I'd say skip it.
Tarte au Sucre
Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings.
1-1/2 cups unbleached all purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup whole milk
3 large egg yolks
2 large eggs
2/3 cup heavy whipping cream
2/3 cup (packed) dark brown sugar, divided
Butter and flour 9-inch-diameter springform pan with 2-3/4-inch high sides. Mix flour, 1/4 cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. (I do not have a food processor... I just mixed with my hands.) Add milk and egg yolks; using on/off turns, blend until soft dough forms. (I just used a wooden spoon.) Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
Preheat oven to 400ºF. Whisk whole eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.