Tarte au Sucre is a speciality from Northern France, the city of Lille and its surroundings. Though it is called a tart, it is more akin to a sweet pastry. It ressembles a brioche with a sugary creamy filling. Tarte au Sucre is very much sweet comfort food, a very comforting note to the end of a meal, or anytime of day.
My source of inspiration was a French recipe from a fellow blogger who is originally from the city of Lille.
Please note, the recipe requires some kneading. Though you can knead by hand, it is helpful to have a food processor or stand mixer with a dough blade for kneading.
Warm up the milk (you can put it in the microwave for 45 seconds). Add the fresh yeast, 1 tablespoon of granulated sugar, and mix. Set aside.
In your food processor with a dough blade on, place the flour, 3 tablespoons of granulated sugar, the softened butter and the egg. Knead for a couple of minutes. Add your yeast-milk-sugar mixture. Knead again for a few minutes until you have a uniform dough (see picture).
Place the dough in a large bowl and cover with a kitchen towel. Set aside for 1 hour and 30 minutes. During that time, the dough will rise.
Using a rolling pin or your hands, flatten the dough and make a disk. Place the disk in a round cake or tart pan buttered and/or covered with parchment paper. Again, cover with a kitchen towel, and set aside for 1 hour. The dough will rise again. With a fork, make little holes in the dough.
Preheat oven to 350 degrees Fahrenheit. Sprinkle the raw cane sugar all over the dough.
In a small bowl, mix the whipping cream with 1 egg. Pour that mixture on the dough, on top of the raw cane sugar. Add the butter cut in pieces.