Tarte au Sucre

Method6 steps

1. 1

   Step 1: Pour the warm milk (3.5 tbsp) over the yeast in a small bowl. Don’t stir; let the yeast rest in the milk for about 5 minutes.

   Rest yeast in warm milk for about 5 minutes · 5 minUses 3.5 tbsp warm milk for yeast, 105–110°F · 1.75 tsp active dry yeast

2. 2

   Step 2: Meanwhile, combine the all-purpose flour (2 cups), sugar (2 tbsp), and salt (1/8 tsp) together in a large bowl. Make a well in the dry ingredients; add the egg yolks (3), yeast-milk mixture, orange extract (1/2 tsp), and orange zest (1 tsp) to this well. Stir together until the wet and dry ingredients are combined.

   Uses 2 cups all-purpose flour for dough · 2 tbsp granulated sugar for dough · 1/8 tsp salt for dough · 3 egg yolks · 1/2 tsp orange extract (optional) · 1 tsp orange zest · Activated yeast and warm milk

3. 3

   Step 3: Stir the softened butter (6.5 tbsp) into the dough and knead for approximately 5 minutes until a sticky dough forms. Add all-purpose flour to the dough, if needed, to try and form a compact ball shape. (note: dough should remain wet and sticky, though)

   Uses Mixed wet and dry dough · 6.5 tbsp softened unsalted butter for dough · Additional all-purpose flour only as needed to shape

4. 4

   Step 4: Grease a large bowl, place the sticky dough in it and cover with plastic wrap. Let it rise in a warm place until almost doubled in size.

   Uses Sticky yeast dough · A little fat only as needed to grease the rising bowl

5. 5

   Step 5: Preheat the oven to 360°F. Grease a 9 or 10 inch cake-pan. Turn the dough out into your prepared pan. Use your fingers to gently press the dough out in the pan so that it’s evenly spread out all the way to the edges of the pan.

   Uses Risen yeast dough · A little fat only as needed to grease the cake pan

6. 6

   Step 6: Sprinkle the brown sugar (About 40 g) evenly all over the top of the dough. Disperse the diced butter (3 tbsp) all over the top. Bake the cake for about 25 to 30 minutes, until the top has gotten golden brown and caramelized. Best served warm.

   Bake Tarte · 30 minUses Dough spread in cake pan · About 40 g brown sugar (~1/3 cup), to sprinkle on top · 3 tbsp diced unsalted butter for topping