This rustic tart from the Vully region of Fribourg is a delightful marriage of soft, pillowy yeast dough and a luscious, caramel-like cream filling. The base is enriched with butter and milk, resulting in a tender texture that rivals brioche. Once baked, the brown sugar melts into the heavy cream, creating a warm, custard-like center that contrasts beautifully with the crisp edges. It is a comforting, old-fashioned dessert perfect for serving with coffee or tea. While simple in ingredients, the technique requires patience during the proving stages to ensure the dough rises properly. Serve it warm or cold for a satisfying, homemade treat.
Yeast Tart From Vully (Fribourg
Description
This rustic tart from the Vully region of Fribourg is a delightful marriage of soft, pillowy yeast dough and a luscious, caramel-like cream filling. The base is enriched with butter and milk, resulting in a tender texture that rivals brioche. Once baked, the brown sugar melts into the heavy cream, creating a warm, custard-like center that contrasts beautifully with the crisp edges. It is a comforting, old-fashioned dessert perfect for serving with coffee or tea. While simple in ingredients, the technique requires patience during the proving stages to ensure the dough rises properly. Serve it warm or cold for a satisfying, homemade treat.Ingredients
Directions
-
Warm the milk slightly until it is lukewarm, then melt the first 40g of butter.
-
In a large bowl, combine the warm milk, fresh yeast, melted butter, salt, caster sugar, and flour to form a soft, cohesive paste.
-
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
-
Divide the risen dough into two equal portions. On a floured surface, roll out each portion into a circle large enough to line two 20cm (8-inch) tart tins.
-
Press the dough gently into the tart tins, ensuring it covers the bottom and sides evenly. Prick the base of the dough all over with a fork.
-
Let the lined tins rise again in a warm place until the dough has risen approximately 2cm.
-
Preheat the oven to 200&# 194;°C (390ðF).
-
Cut the remaining 40g of butter into small pieces and sprinkle them evenly over the risen dough in the tins.
-
Pour the heavy cream over the butter pieces, distributing it evenly between the two tarts.
-
Sprinkle the brown sugar evenly over the cream in each tart.
-
Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and the cream is set.
-
Remove from the oven and allow to cool slightly in the tins before transferring to a wire rack. Serve cold or at room temperature.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 746.3kcal
- % Daily Value *
- Total Fat 35.6g55%
- Saturated Fat 21.8g110%
- Cholesterol 99.2mg34%
- Sodium 5051.2mg211%
- Total Carbohydrate 95.9g32%
- Dietary Fiber 2.0g8%
- Sugars 39.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
