Brown sugar tart

Brown sugar tart

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
2 quantities Pâte sucrée
460g brown sugar
250ml cream
30g butter
1/4 teaspoon natural vanilla extract
pinch salt
2 eggs, beaten

Method

  1. Use two-thirds of dough to line a 23 cm flan ring.
  2. Place brown sugar and cream in a saucepan and bring to the boil, stirring. Simmer gently for about 15 minutes. Remove pan from heat and stir in butter, vanilla and salt. Let mixture cool to lukewarm. Add eggs and beat until well blended. Pour into tart shell.
  3. Roll out remaining one-third of dough, then cut into strips. Arrange strips in a lattice fashion over tart, pressing lightly at ends to join them to sides.
  4. Bake in a preheated hot oven (200°C) for about 20–25 minutes or until pastry is cooked and filling is barely set. Cool on a wire rack.
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