CHEFS' RECIPES
Jacques Reymond: Sugar tart

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."

Serves 10

Cooking Time Prep time 40 mins, cook 20 mins (plus standing, proving)



15 gm   fresh yeast or 7gm dried yeast
350 gm   plain flour, sifted
2   eggs
30 gm   caster sugar
1   lemon, finely grated rind only
200 gm   unsalted butter, softened
To serve:   pure icing sugar and blueberries (optional)
Sugar topping
150 gm   cold unsalted butter, thinly sliced
50 gm   caster sugar


1 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).
2 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.
3 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.


RECIPE Jacques Reymond PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles

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