Source: Everybody eats Well in Belgium Cookbook By R. Van Waerebeek
Makes 8 servings.
Preparation time: 2 hours
Sugar Tart - Flemish Style
on Yeast Pie Crust
Ingredients
Preparation
1/2 recipe Pie Crust - Yeast Dough, see note (1)
3/4 cup dark brown sugar, see note (2)
3 tablespoons finely ground almonds
2 large eggs
1/2 cup heavy or whipping cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cold, cut into 1/2-inch
1. Preheat the oven to 450 F degrees. Generously butter and flour a 10-inch tart pan with removable bottom.
2. Roll out the dough in a circle, 1/8-inch thick, and line the tart pan with it. Press the dough into the tart pan and trim and crimp the edges. Prick holes in the bottom with a fork. Cover with a kitchen towel and let rise for 20 minutes in a warm spot.
3. Combine the sugar and almonds in a small bowl. In another bowl, whisk together the eggs, cream, and vanilla.
4. Sprinkle 2/3 of the almond mixture over the dough. Cover with the egg mixture and sprinkle with the remaining almond mixture. Dot the surface with the butter.
5. Bake the tart in the lower third of the oven for 8 minutes. Reduce the heat to 300 F degrees and bake until the crust is set, 12 to 15 minutes longer. Remove from the oven and let cool.
Serve lukewarm for the best taste.
NOTE: 1) Find recipe under "Pies and Pastries".
2) Try also using white granular sugar instead
