It was, and I can't believe I would ever utter these words, nauseatingly sweet. One small slice and I felt blechy. I might try it again with some toasted walnuts to add texture and dilute the sweet.

Still though, it's not what I was hoping for. Would you mind sharing your recipe? That bread looked so light and delicious.

Thanks.

AM

PS Here's the recipe for the one above, if anyone's interested. I can see why people like it, just not my taste.

The recipe for this "sugar tart," a Belgian classic, comes from Auberge du Moulin Hideux. Similar to a rustic coffee cake, this treat is lovely for brunch or as an afternoon snack with coffee or tea.

Servings: Makes 10 to 12 servings.

ingredients
1 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons dry yeast
1 teaspoon grated lemon peel
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup whole milk
3 large egg yolks
2 large eggs
2/3 cup whipping cream
2/3 cup (packed) dark brown sugar

preparation
Butter and flour 9-inch-diameter springform pan. Mix flour, 1/4 cup sugar, yeast, lemon peel and salt in processor. Using on/off turns, add butter and blend until mixture resembles coarse meal. Add milk and 3 egg yolks. Using on/off turns, blend until soft dough forms. Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
Preheat oven to 400°F. Whisk 2 eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.

Makes 10 to 12 servings.

Now I'm curious.

Lucy

Here's my aunt's recipe for Tart au Sucre. I've never made it but my mom says it's really good!

1 cup brown sugar
3 Tbsp flour
1 egg
½ tsp vanilla
Pinch of cinnamon
¾ cup Carnation milk (not 2%)
¼ cup water

Beat egg; add sugar, vanilla, cinnamon, milk, and water. Add flour and mix well. Pour into one uncooked pie shell. Bake at 350°F for about 30 minutes, until golden brown and set.

Ann

I would, however, like to have her recipe for that picture because it still looks good!

http://thibeault.smugmug.com/gallery/244874#199935101

AM

this is what I think of when I hear "tarte au sucre, sugar pie" , some recipes are more caramelly, others are more sugary, it's usually done with brown sugar, cream , butter and a bit of flour. Mixed together and thrown in a pieshell.

Maybe you should prebake it a little next time if you use the same crust.

Glad you liked the filling. I've never tried it, but my mom has and says it's really good!

Here is the recipe.

You can follow it as is, or do what I do and just add the flour, sugar, yeast and salt into the food processor. Mix the milk with the eggs and add that to the flour mixture and then process. Add the butter and continue to process for a few seconds to knead. Then finish the kneading by hand for a minute or two. I double the recipe.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Tarte au Sucre
==============
Sugar Yeast Cake

This yeast cake with a sugar topping is popular in the North, which is sugar beet country. you can double the quantitiy of dough and use half for 'pain brioche', a rich bread that the French like to toast for breakfast.

4 tablespoons butter
1/2 cup light or dark brown sugar

Dough

1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1 1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
6 tablespoons butter
. Make the yeast dough. Put the lukewarm milk in a small bowl, add the
sugar and add the yeast. Leave to proof. Sift the flour on a marble
slab or board and make a well in the center. Add the eggs, salt and
dissolved yeast mixture. Briefly mix the central ingredients then draw
in the flour with both hands, pulling the dough into large crumbs with
the fingertips. Knead the dough for 5 to 10 minutes or until very
smooth and elastic, adding more flour if necessary so that the dough is
not too sticky. pound the butter to soften it thoroughly, then work in
into the dough, slapping the dough on the work surface, just until the
butter is thoroughly incorporated. Transfer the dough to a light oiled
bowl, cover with a damp cloth and let rise until almost doubled in
bulk. Thoroughly butter the pie pan.

Transfer the risen dough to a floured work surface and fold it in
thirds, patting it to knock out the air. flour your hands and flatten
the dough into the base, not the sides of the pan. Let rise for 15
minutes and then spread with soft butter and sprinkle with the brown
sugar. Let rise for 15 minutes and then bake for 15 or 20 minutes in a
400°F oven. Serve at room temperature.

For
Pain Brioche

After folding the risen dough in thirds on the floured work surface,
shape into a rectangle and set in a buttered 20 x 10 x 6 cm. loaf pan
and leave to rise for about 30 minutes. Brush with an egg glaze and
bake in 400°F oven for about 30 minutes or until golden brown.

Thanks again for a "keeper."

Ann

Lucy

Ann