| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tarts |
1 |
Tart |
INGREDIENTS
| 300 |
g |
Flour |
| 10 |
g |
Fresh yeast |
| 40 |
g |
Butter; (1) |
| 40 |
g |
Butter; (2) |
| 2 1/2 |
dl |
Milk |
| 5 |
g |
Salt |
| 40 |
g |
Caster sugar |
| 2 |
dl |
Heavy Cream |
| 100 |
g |
Brown sugar pieces |
INSTRUCTIONS
The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 20 cm = 8 in Make a soft
paste with the warm milk, yeast, melted butter (1), salt, sugar and flour.
Leave to prove for 1 hour. Line 2 tart tins (20 cm diameter) with the paste
and prick with a fork. Leave to prove until it has risen 2 cm. Sprinkle the
butter (2) in pieces over the paste, then cover with cream . Top with the
brown sugar. Bake at 200 oC for about 25 minutes. Serve cold.
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