Brown sugar tart

Brown sugar tart

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
double quantity * sweet flan pastry [rid:3144]
440g firmly packed brown sugar
1 cup cream
30g butter
1/4 teaspoon vanilla essence
a pinch of salt
2 eggs, beaten

Method

  1. Preheat the oven to 200°C.
  2. Use two thirds of the pastry dough to line a 23 cm loosebased flan tin.
  3. Combine the brown sugar and cream in a medium saucepan and bring to the boil, stirring. Simmer gently for about 15 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Let the mixture cool to lukewarm.
  4. Add the eggs and beat until well blended. Pour into the tart shell. Roll out the remaining one-third of the dough, then cut into strips. Arrange strips lattice-fashion over tart, pressing lightly at the ends to join them to the sides of the base pastry.
  5. Bake for 20–25 minutes or until the pastry is cooked and the filling is barely set. Cool on a wire rack.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again