Yeast tart from vully (fribourg)
1 tart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Flour |
| 10 | grams | Fresh yeast |
| 40 | grams | Butter; (1) |
| 40 | grams | Butter; (2) |
| 2½ | decilitre | Milk |
| 5 | grams | Salt |
| 40 | grams | Caster sugar |
| 2 | decilitres | Heavy Cream |
| 100 | grams | Brown sugar pieces |
Directions
The units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz; 20 cm = 8 in Make a soft paste with the warm milk, yeast, melted butter (1), salt, sugar and flour. Leave to prove for 1 hour. Line 2 tart tins (20 cm diameter) with
the paste and prick with a fork. Leave to prove until it has risen 2 cm. Sprinkle the butter (2) in pieces over the paste, then cover with cream . Top
with the brown sugar. Bake at 200 oC for about 25 minutes. Serve cold.