MAPLE YEASTED SUGAR PIE (BELGIAN TARTE AU SUCRE)
A belgian sugar pie with yeasted crust and a gooey maple-and-brown-sugar custard filling. So delicious, and the yeast dough is quick & easy.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat milk and granulated sugar to about 110ºF (about 20 seconds in microwave on high). Pour into bowl of standing mixer and sprinkle with yeast. Let stand several minutes until yeast is frothy. Add flour and salt; beat to combine. Beat in egg and melted butter. Turn out onto a clean work surface and knead for a few minutes, then return dough to ball and let it rest for 30 minutes.
- Preheat oven to 400ºF. Butter a 9"x2" pie dish, then press dough into the bottom and up the sides. Prick crust several times with a fork. Sprinkle bottom evenly with the brown sugar.
- In a medium bowl, whisk together remaining filling ingredients. Pour over crust and bake 25-30 minutes, until filling is set and browning. Cover crust with foil or a pie protector if it is getting dark. Cool pie at least 30 minutes on a wire rack before serving. May be served warm or room temperature, with whipped cream if desired.
FLEMISH SUGAR TART
This tart pairs a cinnamon-tinged crust with a caramelized brown-sugar filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h5m
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
- Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
- Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.
BELGIAN TARTE AU FROMAGE
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h40m
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 16
Steps:
- Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
- Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
- Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
- Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
- Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.
FLEMISH SUGAR TART
This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and served with a raspberry-flavored beer, such as a Boon Framboise. Have the filling ready and the dough pressed in the pan, but assemble and bake the tart shortly before serving.
Provided by NcMysteryShopper
Categories Tarts
Time 50m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE PASTRY: In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour.
- On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling.
- MAKE THE FILLING: Preheat the oven to 375°. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350° and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.
Nutrition Facts : Calories 406.4, Fat 19.5, SaturatedFat 11.5, Cholesterol 121.7, Sodium 66, Carbohydrate 53.3, Fiber 1.9, Sugar 32.2, Protein 6.1
More about "flemish sugar tart food"
TRADITIONAL SUGAR TARTLETS RECIPE - THE FLYING COUPONER
From theflyingcouponer.com
TARTE AU SUCRé RECIPE | EPICURIOUS
From epicurious.com
3.9/5 (7)Author EpicuriousServings 10-12
FLEMISH SUGAR TART | TART BAKING, HOW SWEET EATS, DESSERTS - PINTEREST
From pinterest.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST LOCAL DISHES FROM LILLE - FAMOUS FOOD LOCALS LOVE TO EAT IN ...
From ca.hotels.com
HOW TO MAKE A TRADITIONAL BELGIAN ALMOND TART - SPOON UNIVERSITY
From spoonuniversity.com
LAYERED SUGAR TART (VAUTION DE VERVIERS) | BELGIAN RECIPES | SBS FOOD
From sbs.com.au
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FLEMISH ART | BRITANNICA
From britannica.com
FLEMISH SUGAR TART
From mealplannerpro.com
FLEMISH SUGAR TART - LUNCHLEE
From lunchlee.com
FLEMISH SUGAR TART RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
MY COOK SHOP | FLEMISH SUGAR TART
From mycookstop.com
BEST BELGIAN SUGAR PIE RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
FLEMISH SUGAR TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FLEMISH SUGAR TART RECIPE - PINTEREST
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FRUIT TART RECIPE WITH PASTRY CREAM FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
18 ADDICTIVE BELGIAN DESSERTS NOBODY CAN RESIST 2023 - LACADEMIE
From lacademie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love