300 g Flour 5 g Salt
10 g Fresh yeast 40 g Caster sugar
40 g Butter; (1) 2 dl Heavy Cream
40 g Butter; (2) 100 g Brown sugar pieces
2 1/2 dl Milk
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.
Yields
1 tart
