Tarte Au Sucre Recipe

Prepare the dough

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Add the egg yolk and cold water gradually, mixing with a fork until the dough just comes together. Do not overwork the dough.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and place in the refrigerator for 15 minutes.

Preheat the oven to 375°F (190°C). Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes until lightly golden. Cool slightly.

Prepare the filling

In a medium saucepan, whisk together the brown sugar, flour, and salt.

Gradually whisk in the cream and milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture just begins to bubble and thicken slightly, about 5 minutes. Do not boil.

Remove the saucepan from the heat. In a small bowl, beat the egg. Slowly whisk in a few tablespoons of the hot mixture to temper the egg, then gradually whisk the egg mixture back into the saucepan.

Return the saucepan to low heat and continue to cook for 2–3 minutes, stirring constantly, until the mixture thickens further. Stir in the vanilla extract.

Pour the filling into the pre-baked tart shell and smooth the top. Let cool to room temperature, then refrigerate for at least 2 hours until set.