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CHEFS' RECIPES
Jacques Reymond: Sugar tart
"In summer, this tart would be served with spiced cherries. You could also serve it with winter strawberries cooked in a similar manner."
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Serves
10
Cooking Time
Prep time 40 mins, cook 20 mins (plus standing, proving)
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15 gm
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fresh yeast or 7gm dried yeast
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350 gm
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plain flour, sifted
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2
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eggs
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30 gm
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caster sugar
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1
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lemon, finely grated rind only
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200 gm
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unsalted butter, softened
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To serve:
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pure icing sugar and blueberries (optional)
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| Sugar topping |
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150 gm
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cold unsalted butter, thinly sliced
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50 gm
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caster sugar
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1
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Preheat oven to 210C. Combine yeast with 50ml lukewarm water and stand until foamy. Place flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add eggs, sugar, lemon rind and a pinch of salt to well. Add butter a little at a time, mixing until combined, then add yeast mixture and mix until a ball forms (10-15 minutes). Dough shouldn't be sticky, so add a little more flour if necessary, then stand, covered, in a warm place until doubled in size (1 hour).
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2
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Roll dough on a lightly floured surface to a 28cm-diameter circle and place on a baking-paper-lined oven tray. Fold over edges, pleating as you go, to form a 2cm border.
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3
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For sugar topping, scatter butter slices in an even layer within pastry border, scatter over sugar in an even layer, bake until puffed and golden (15-20 minutes). Serve warm or at room temperature, dusted with icing sugar, scattered with blueberries.
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RECIPE Jacques Reymond
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles
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