Tuesday, July 20, 2010
Suikertaart (Flemish Sugar Tart)
For a fairly easy versatile tart, I suggest the Sugar Tart. It goes fast so make sure you keep a piece for yourself! Recipes come from Everyone Eats Well In Belgium Cookbook:
1 pkg active dry yeast
1/4 cup of milk (warmed to 100 degrees)
1 1/2 cups of flour
1/4 cup sugar
Pinch of salt
1 large egg
2 1/2 tbs butter (melted)
mix milk and yeast in small bowl for approximately 5 minutes
While waiting for yeast, combine flour, sugar and salt in large bowl. Make a well in the center and add egg, yeast mixture and melted butter. Mix with fingers until it forms a ball that doesn't stick to your fingers. Leave it rise for 1 hour in a lightly oiled bowl.
After it has risen, punch it down and roll it out to fit into a well buttered and floured 1-12 inch tart pan or 2-8 inch tart pans. Poke with fork and allow to rise for 20 minutes.
3/4 cup of brown sugar
3 tablespoons finely ground almonds
2 large eggs
1/2 cup heavy cream
1 teaspoon of vanilla
3 tablespoons unsalted butter, cold and cut into pieces
preheat oven to 450 degrees.
Combine sugar and almonds in small bowl.
In a larger bowl mix eggs, cream and vanilla.
Sprinkle 2/3 of the sugar/almond mix into the tart crust. Add the egg/cream/vanilla mixture and then top off with the remaining sugar/almond mix. Dot top with the butter pieces.
Bake in lower third of oven for 8 minutes at 450 degrees and then reduce the heat to 300 degrees for another 12-15 minutes. Let cool.
The tart custard center melts in your mouth. It is a wonderful tart. Smakelijk! (Enjoy!)