This sugar tart was inaugurated with the first production of sugar from beets
(vergeoise) in the North of France.
Ingredients (for
6 people)
250 g flour
125 g softened butter
1 egg
10 cl milk
10 baker's yeast
10 g sugar
a pinch of salt
For the topping:
125 g vergeoise blonde
sugar
1 egg yolk
2 tablespoons liquid
cream
20 g butter
Procedure
Slightly heat the milk. Add the sugar and
dilute the yeast in it.
Put the flour in a bowl and make an indentation
in the middle. Add the softened butter, egg salt, yeast and
knead the pastry well. Form the pastry into a ball.
Let it rise in a warm place for 2
hours. When it has doubled its size, roll it out and line a
buttered pie mould with it.
Spread the vergeoise sugar over the surface
of the pastry. Leave one cm on the sides empty.
Put some butter flakes over the tart and put
in the oven for 30 minutes at 210°C.
