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.

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