Name: Tarte au sucre brun, blanc ou blonde
Yield: Makes 2 small tarts
Cuisine: Belgian
Ingredients: 250 g (9 oz) strong (bread) flour; 85 ml (2¾ fl oz) full-fat milk or water, at room temperature (tepid in winter); pinch (⅛ teaspoon) salt; 240 g (8½ oz) dark brown, light brown or white sugar; 50 g (1¾ oz) caster (superfine) sugar; 100 g (3½ oz) unsalted butter, softened, plus extra for greasing; 7 g (¼ oz) instant dry yeast; 1 egg; 2 eggs, beaten; 50 g (1¾ oz) butter, chilled and cubed; 100 ml (3½ fl oz) pouring cream (30% fat)

Preparation info

Makes
2
small tarts

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

This tart is also called tarte à la cassonade, and tarte de Paveû after the pavers of Waterloo because the pavers’ wives used to make this pie for their husbands and the village kermis. The tart came into existence when sugar production switched from cane to beet sugar and sugar became inexpensive and plentiful.

In 1863 the Raffinerie Nationale de Sucre Indigène et Exotique was founded in Waterloo, which brought sugar and sugar beet production to the region; how