Cédric Grolet’s Tarte au sucre needs no introduction.
A very simple brioche-tarte to prepare and even if, very simple, it is wonderfully gorgeous.
Without adding any flavor, it can be combined with both sweet and savory tastes.
Super buttery, super soft and it is as soft as a cloud.
As the French would say “incontournable” … that is Unmissable.
In the bowl of a stand mixer fitted with hook attachment, place the yeast, then pour the sifted flours, sugar, salt, beaten eggs and milk.
Tarte au sucre by Cédric Grolet
Ingredients
Dough
Extra
Instructions
Knead until a rough dough is formed.
Then, knead on speed 1 for 10 minutes.
Then, on speed 2, add the butter a piece at a time and when the butter is completely incorporated, knead for 10 minutes on speed 2/4.
You will get a very sticky dough.
Transfer the dough in a buttered bowl, cover with cling film and refrigerate for about 12 hours.
The day after, remove the dough from the fridge and let rest at room temperature for about 2 hours.
On a lightly floured silicone mat, shape the dough into a ball and flatten with your hands.
Fold the dough with your hands a couple of times (fold a portion of the dough up and over itself toward the center of the dough, turn the dough and repeat).
With a rolling pin, roll the dough 7/8 mm thick.
With a buttered 8 inches pastry ring (20 cm) cut the dough, leaving the dough inside the ring.
Let rise at 80F - 27°C for about 90 minutes.
Heat fan oven at 338 F - 170°C.
With a floured finger, make some holes in the dough and sprinkle with sugar.
Place in each hole a piece of butter, sprinkle with sugar once again and bake for about 13/15 minutes.
Out of the oven, place the tart au sucre on a wire rack to cool completely.
Enjoy.
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