Belgian Sugar Tart

Name: Belgian Sugar Tart (Tarte au Sucre)
Yield: Makes one 9-inch tart; serves about 8
Cuisine: Belgium
Ingredients: ¾ cup sugar; ¾ cup packed dark brown sugar; 1½ tablespoons all-purpose flour; ½ cup ground almonds; ½ cup plus 1 tablespoon crème fraîche or heavy cream; ½ cup plus 1 tablespoon crème fraîche or heavy cream; 2 tablespoons unsalted butter, cut into small pieces; 1 teaspoon pure vanilla extract (not traditional, but good); Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie; Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie; 2 large eggs; Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie; Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie

Tarte au Sucre

Preparation info

Makes one 9 inch tart; serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

When I asked chef Pierre Wynants, the celebrated 3-star chef-owner of Comme Chez Soi in Brussels, who is capable of celestially sophisticated desserts, for a recipe from his childhood in Belgium, this tart is what immediately came to his mind. It’s rustic and homey, the custard filling crusted with butter and sugar.

If you’d like to make this in a 9- or 9½-inch pie pan instead of a quiche pan, multipl

Ingredients

Europe
Belgium
Dessert
Pastry
Vegetarian
Pie

Ingredients

Method