Recipe for Yeast Tart From Vully (Fribourg)


300 gm flour
10 gm fresh yeast
40 gm butter; (1)
40 gm butter; (2)
2 1/2 deciliter milk
5 gm salt
40 gm caster sugar
2 deciliter heavy cream
100 gm brown sugar pieces


The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 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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