Oh, French baking! There’s just something magical about it, isn’t there? Especially when you get into the rustic charm of Northern France. This Northern French Sugar Tart, or ‘Tarte au Sucre’ as they call it, is a real taste of home. It’s not fancy, but trust me, it’s pure comfort in every bite. What makes this recipe so special is its authenticity; it’s how my own grandmother used to make it, with simple ingredients that just sing together. I’ve tinkered a little over the years, but I always come back to this classic version because it’s just *so* good. It’s the perfect balance of sweet, buttery dough and that rich, caramel-like filling. Honestly, it makes my kitchen smell like heaven!
Why You’ll Love This Northern French Sugar Tart Recipe
This tart is an absolute winner for so many reasons! Here’s why you’ll be making it again and again:
- Super Simple: Seriously, you don’t need to be a pastry chef for this one!
- Authentic Flavor: It tastes just like it came straight from a French bakery.
- Pure Comfort: The buttery dough and sweet topping are the ultimate cozy treat.
- Quick to Make: Perfect for when you need a delicious dessert without a fuss.
Quick and Easy Preparation for Your Northern French Sugar Tart
Honestly, the best part about this recipe is how straightforward it is. You’re working with pretty basic ingredients, and the steps are really simple. The dough comes together in a flash, and the filling? Even easier! It’s the kind of recipe you can whip up on a weeknight when you want something sweet but don’t have hours to spare.
The Irresistible Flavor of Northern French Sugar Tart
The taste is just divine! You get this lovely, slightly crumbly, buttery shortcrust pastry that’s not overly sweet itself. Then you have that gorgeous, gooey, caramelised sugar filling that’s rich and comforting. It’s not cloying, just perfectly sweet with a hint of that lovely browned butter flavour. It’s just… pure bliss!
Gather Your Ingredients for the Northern French Sugar Tart
Alright, let’s get our mise en place ready! For this wonderfully simple Northern French Sugar Tart, you won’t need anything too fancy, just good quality basics. Here’s what you’ll need to gather:
For the Tart Dough
- 300g all-purpose flour
- 150g cold unsalted butter, cut into small cubes
- 75g granulated sugar
- 1 large egg
- A splash of milk (just enough to bring it together)
For the Sugar Filling
- 100g unsalted butter
- 200g granulated sugar
- 2 large egg yolks
- 50ml heavy cream
Step-by-Step Guide to Baking Your Northern French Sugar Tart
Now for the fun part – making this gorgeous tart! Don’t be intimidated, it’s really quite straightforward. Just follow along, and you’ll have a perfect Northern French Sugar Tart before you know it.
Preparing the Dough for Your Northern French Sugar Tart
First things first, let’s get that dough sorted. In a big bowl, chuck in your flour, the cold butter cubes, and the sugar. Now, rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Make a little well in the middle, crack in your egg, and add just a tiny splash of milk. Mix it all together gently until it just forms a dough. Don’t overwork it! Wrap it in cling film and pop it in the fridge for at least 30 minutes. This bit is crucial for a good crust!
Crafting the Sweet Filling for the Northern French Sugar Tart
While the dough is chilling, let’s whip up that delicious filling. Grab a saucepan and melt the 100g of butter over a gentle heat. Once it’s melted, stir in the 200g of sugar. Keep stirring until the sugar starts to dissolve and you have a lovely, syrupy mixture. Now, take it off the heat for a second and whisk in those two egg yolks and the heavy cream. Give it a good stir until it’s all combined and looks smooth and glossy. It should be a beautiful, caramel colour.
Assembling and Baking the Northern French Sugar Tart
Okay, time to bring it all together! Preheat your oven to 180°C (that’s about 160°C fan or gas mark 4). Take your chilled dough out of the fridge. Roll it out on a lightly floured surface, just big enough to line your tart tin. Gently press the dough into the tin, making sure it covers the bottom and goes up the sides. Don’t worry if it’s not perfectly neat; it adds to the rustic charm! Pour your lovely sugar filling evenly over the dough base. Then, pop it into the preheated oven for about 30 to 35 minutes. You’re looking for a gorgeous golden-brown colour on top. It should look bubbly and inviting!
Cooling and Serving Your Northern French Sugar Tart
Once it’s baked to perfection, take it out of the oven. Let it cool in the tin for about 10-15 minutes before you try to remove it. This helps it firm up. It’s absolutely delicious served warm, maybe with a scoop of vanilla ice cream or a dollop of crème fraîche. But honestly, it’s just as good at room temperature!
Tips for Perfecting Your Northern French Sugar Tart
You know, even with simple recipes, a few little tricks can make all the difference. For this Northern French Sugar Tart, it’s all about treating that dough right and getting that beautiful golden topping. Don’t worry if it’s not perfect the first time; baking is a journey, and these tips will get you there faster!
Dough Handling Tips for a Flaky Northern French Sugar Tart
The biggest key to a flaky crust is keeping everything cold! Make sure your butter and even your flour are nice and chilled before you start. When you’re mixing the dough, just bring it together until it forms a ball – overworking it makes it tough, and we want tender, crumbly goodness!
Achieving the Ideal Caramelization for Your Northern French Sugar Tart
That gorgeous golden topping? It comes from a good balance of sugar and butter, and a hot oven! Keep an eye on it in the last 10 minutes of baking. If it’s browning too quickly, you can always loosely tent it with foil. You want that lovely caramel colour, not burnt bits!
Variations to Enjoy Your Northern French Sugar Tart
While this classic Northern French Sugar Tart is perfection as is, there are always fun ways to jazz it up! You could try adding a pinch of cinnamon or a little grated orange zest to the sugar filling for a warm, citrusy twist. Some folks even like to add a few chopped almonds or walnuts into the filling before baking for a bit of crunch. If you’re feeling adventurous, a tiny splash of rum or Calvados in the filling would be divine! Or, instead of just the sugar topping, maybe a sprinkle of coarse sugar just before baking for extra sparkle.
Serving Suggestions for Your Northern French Sugar Tart
This Northern French Sugar Tart is wonderful on its own, but a few little additions can make it even more special. A simple scoop of good quality vanilla bean ice cream is always a winner, melting into that warm, caramel filling. For something a bit lighter, a dollop of crème fraîche or even just a dusting of icing sugar works beautifully. And to drink? A nice cup of strong coffee or a glass of chilled cider would be just perfect!
Storing and Reheating Leftover Northern French Sugar Tart
Got leftovers? Lucky you! Let your Northern French Sugar Tart cool completely, then wrap it well in cling film or pop it into an airtight container. It should keep nicely at room temperature for a day or two, or in the fridge for up to 4 days. If you fancy it warm again, just pop a slice in a low oven (around 150°C) for a few minutes until it’s nicely heated through. Microwaving works too, but be careful not to overheat it!
Frequently Asked Questions About Northern French Sugar Tart
Got some burning questions about making this lovely Northern French Sugar Tart? I’ve got you covered! It’s a pretty forgiving recipe, but here are a few things people often ask.
Can I make the dough for the Northern French Sugar Tart ahead of time?
Oh, absolutely! That’s one of the best things about this Northern French Sugar Tart recipe. You can totally make the dough a day or two in advance. Just wrap it up tightly in cling film and keep it in the fridge. When you’re ready to bake, just let it sit out for about 10-15 minutes to soften up a bit before rolling it out. Easy peasy!
How do I know when my Northern French Sugar Tart is done baking?
You’ll know your Northern French Sugar Tart is ready when the crust is a beautiful, deep golden brown. The sugar filling should look bubbly and slightly caramelised, maybe with a few darker spots that are just perfect. If the edges of the crust start to look a bit too dark before the centre is done, you can always loosely cover the tart with a piece of foil.
What is the best way to store leftover Northern French Sugar Tart?
If you happen to have any Northern French Sugar Tart left (which is rare in my house!), you’ll want to store it properly. Let it cool down completely first. Then, you can either keep it in an airtight container at room temperature for a day or two, or pop it in the fridge for up to about four days. It’s still delicious cold, but a quick warm-up makes it extra special again!
Estimated Nutritional Information for Northern French Sugar Tart
Just a heads-up, the nutritional info for this delicious Northern French Sugar Tart is an estimate, as it can vary a bit depending on the exact ingredients you use! But generally, one slice (assuming 8 servings) comes in around 350 calories. You’re looking at about 20g of fat, with 12g of that being saturated, around 40g of carbohydrates, and roughly 5g of protein. It’s a lovely sweet treat, so enjoy it!
Print
Noorse Suikertaart: 1 authentieke schat
- Total Time: 55 minuten
- Yield: 8 porties 1x
- Diet: Vegetarian
Description
Een authentiek en heerlijk recept voor Noord-Franse Suikertaart.
Ingredients
- 300g bloem
- 150g koude boter, in blokjes
- 75g suiker
- 1 ei
- Scheutje melk
- 100g boter
- 200g suiker
- 2 eidooiers
- 50ml slagroom
Instructions
- Maak het deeg: meng bloem, koude boter en suiker. Voeg ei en melk toe. Kneed tot een soepel deeg.
- Laat het deeg 30 minuten rusten in de koelkast.
- Verwarm de oven voor op 180°C.
- Bekleed een taartvorm met het deeg.
- Maak de vulling: smelt 100g boter met 200g suiker.
- Roer de eidooiers en slagroom erdoor.
- Giet de vulling in de taartvorm.
- Bak de taart 30-35 minuten, of tot goudbruin.
- Laat afkoelen voor het serveren.
Notes
- Serveer de taart warm of koud.
- Lekker met een bolletje vanille-ijs.
- Bewaar restjes afgedekt in de koelkast.
- Prep Time: 20 minuten
- Cook Time: 35 minuten
- Category: Dessert
- Method: Bakken
- Cuisine: Frans
Nutrition
- Serving Size: 1 stuk
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Noord-Franse Suikertaart, Suikertaart recept, Franse taart, zoet gebak