Flemish Sugar Tart Recipes

FLEMISH SUGAR TART

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
• Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
• Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.

GYPSY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
• Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

FLEMISH SUGAR TART

Steps:

• MAKE THE PASTRY: In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour.
• On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling.
• MAKE THE FILLING: Preheat the oven to 375°. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350° and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

BELGIAN TARTE AU FROMAGE

Steps:

• Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
• Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
• Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
• Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
• Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.