Tarte au Sucre
A fragrant and sweet cake made with yeast dough and a caramelized, crisp topping.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 6.5 tbsp unsalted butter, ~ 90 g, softened and diced
- 1.75 tsp active dry yeast, 5 g
- 3.5 tbsp warm milk, 5 cl, 105°F - 110°F
- 2 cup all-purpose flour, 250 g, plus more as needed to shape
- 2 tbsp granulated sugar, 30 g
- 1/8 tsp salt
- 3 egg yolks
- 1/2 tsp orange extract, optional
- 1 tsp orange zest
- 3 tbsp unsalted butter, diced
- cup brown sugar, about 1/3 or ~ 40 g, to sprinkle on top
Instructions
- 1
Pour the warm milk over the yeast in a small bowl. Don’t stir; let the yeast rest in the milk for about 5 minutes.
- 2
Meanwhile, combine the all-purpose flour, sugar, and salt together in a large bowl. Make a well in the dry ingredients; add the egg yolks, yeast-milk mixture, orange extract, and orange zest to this well. Stir together until the wet and dry ingredients are combined.
- 3
Stir the softened butter into the dough and knead for approximately 5 minutes until a sticky dough forms. Add all-purpose flour to the dough, if needed, to try and form a compact ball shape. (note: dough should remain wet and sticky, though)
- 4
Grease a large bowl before placing the dough ball into it. Cover the bowl with a sheet of plastic wrap, then store the dough in a warm place for 1 to 1/2 hours. The dough should expand in size (almost double the original size).
- 5
Preheat the oven to 360°F. Grease a 9 or 10 inch cake-pan. Turn the dough out into your prepared pan. Use your fingers to gently press the dough out in the pan so that it’s evenly spread out all the way to the edges of the pan.
- 6
Sprinkle the brown sugar evenly all over the top of the dough. Disperse the diced butter all over the top. Bake the cake for about 25 to 30 minutes, until the top has gotten golden brown and caramelized. Best served warm.