Cream and Butter Sugar Tart With a Crisp Pastry

This cream and butter sugar tart has a crisp homemade pastry and a smooth caramel-style filling.

The filling is rich but simple, relying on brown sugar, cream and butter for its soft texture.

Ingredients for 8 servings

• 250 g all-purpose flour
• 125 g cold unsalted butter, cubed
• 30 g granulated sugar
• 1/4 teaspoon fine salt
• 1 large egg
• 15 ml cold water
• 200 g light brown sugar
• 15 g all-purpose flour
• 250 ml heavy cream
• 50 g unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

How to make sugar tart

Prepare the pastry

Mix 250 g flour, granulated sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg and cold water, then bring the dough together without overworking it.

Line the tart pan

Chill the dough for 30 minutes. Roll it out and line a 24 cm tart pan. Prick the base and refrigerate for another 15 minutes.

Cook the filling

Whisk the brown sugar and 15 g flour in a saucepan. Add the cream, butter, vanilla and salt. Heat gently for 4 to 5 minutes, stirring until smooth.

Fill and bake

Pour the warm filling into the pastry shell. Bake at 180°C for 30 to 35 minutes, until the edges are set and the center still moves slightly.

Conclusion

Let the tart cool completely before slicing. This resting time allows the creamy sugar filling to set while keeping its soft texture.